Grandma Sterling's Pickled Eggs Recipe

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Grandma Sterling's Pickled Eggs Ingredients

6 each beets
1 eggs, as many as desired

BEET PICKLING LIQUOR

1 cup vinegar, cider
1 cup sugar
1 tbsp pickling spices

A Recipe for
Grandma Sterling's Pickled Eggs

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Grandma Sterling's Pickled Eggs

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Grandma Sterling's Pickled Eggs Directions

Wash and boil 6 fresh beets. After cooking the skins will slip off
easily. Cut beets into 1/4 or 1/8's. Reserve 1/2 cup of the liquid
the beets were cooked in.

Hard boil as many eggs as desired...warning they go fast, so a dozen
won't last long, two dozen is better...depends on the size of the jar
you must put them in.

Peel using the `shake the pan' method, and while still warm place in
a jar with the beets and the 1/2 cup of the reserved beet juice and
cover with the warm liquor.

(Beet liquor directions) Heat the vinegar and sugar until sugar is
dissolved. Add pickling spices. Pour over eggs and beets in a glass
jar. Let sit until room temperature, then refrigerate.

ENJOY!

(Original Recipe posted by JWSCO (Kiwi Jim) Reformatted in MM later.

Serves: 1

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Grandma Sterling's Pickled Eggs Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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