Aunt Inas Pickled Red Eggs And Beets Food

AUNT JEAN'S PICKLED EGGS AND BEETS

Steps:

• 1 can of red beets. Drain juice (about 1 cup?) Put in lg. pan.
• Add to juice: (Can add enough water to make 1 cup of juice)
• 1 cup vinegar
• 1 cup sugar (or ¾ cup?)
• (optional = ¼ tsp salt if cook raw beet, ____)
• Stir & bring to a boil.
• Add beet & again bring to a boil.
• Put in shelled, hard boiled eggs in eg. bowl.
• Add beet.
• Pour liquid ingredients over

PICKLED EGGS AND BEETS

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the beets tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours. Remove from the oven, uncover, and let sit until cool enough to handle. When cool, slip the skins from the beets and cut into eighths.
• In a non-reactive saucepan, combine the vinegar, sugar, peppercorns, and pickling spice. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Remove from the heat and let sit for 2 hours for the flavors to develop. Add the eggs, onions, garlic, and beets and turn to coat evenly. Cover tightly and refrigerate, turning occasionally, until the eggs are a deep pink color, at least 8 hours and up to 24 hours.
• To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter. Garnish with sprigs of dill and serve with sliced French bread.

PICKLED RED BEET EGGS

Steps:

• Hardboil the 12 eggs; cool and peel.
• While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
• Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.

PICKLED EGGS AND BEETS

Steps:

• Drain juice from beets into med sauce pan.
• add sugar, vinegar and salt.
• stir and heat until sugar is dissolved (watch it boils over fast}.
• Place cooked eggs in container put beets on top, pour mixture over eggs put in fridge for 2 to 3 days.

PICKLED EGGS AND RED BEETS

Steps:

• Wash and boil a 1 gallon glass jar.
• Place eggs in jar.
• Cover with remaining ingredients.
• Set in frig for at least 2 days before serving.

AMISH PICKLED EGGS AND BEETS

Steps:

• Boil first four ingredients gently for 5 minutes.
• Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
• To serve, cut eggs in half or quarters.

PICKLED EGGS AND BEETS

Steps:

• Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat. , Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving.