|9" x 12" sketch|
The recipe is so simple - the hardest part is peeling the hard boiled eggs! After marinating for several days (or longer) in a mixture of beet juice, vinegar, sugar, and salt, the eggs are ready to eat. And they're pretty as a picture, with that glowing yellow center and shades of pink and purple surrounding it.
Here's a text copy of the recipe, in case you'd like to print it out:
Pickled Eggs and Beets
1 pound can of beets
1 cup apple cider vinegar
1/3 cup sugar
3/4 tsp salt
8 hard boiled eggs
Empty the beets and their liquid into a small saucepan. Add vinegar, sugar, and salt. Heat just until the sugar dissolves. Cool to room temperature. Place the eggs in a container. Pour in the beet mixture, and add enough water so the mixture covers the eggs. Cover and marinate in the refrigerator at least 2-3 days.
- It's best to use a tall jar or plastic container to marinate the eggs. It takes less liquid to cover them than when using a wide bowl.
- The longer the eggs marinate in the liquid, the darker the color and stronger the flavor will be. I like them after they've marinated at least 4 or 5 days.