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Purple Eggs (Polish Easter Food)
18 eggs, hardboiled and peeled
2 cans small whole beets
1 cup vinegar (I use cider)
1 level Tbsp salt
1 heaping Tbsp horseradish (the refrigerated, UNcreamed type)
1 tsp sugar
a few cloves
Drain the beets into a measuring cup and add water to make 2 cup
fluid. Bring to a boil and add vinegar, salt, horseradish, sugar
and cloves. Bring to a boil again.
Meanwhile, arrange the eggs and beets, mixed together, in a container
(I use Rubbermaid, Grandma used glass jars). Pack them snugly in
a container that holds 7-8 cups, while the eggs are still hot. When
the juice comes to a boil, pour it over the eggs and beets. Cover,
and place in the refrigerator. Gently shake the container a few
times a day to rotate the eggs. (This is so the spots pressing
against the sides of the container get some contact with the juice.)
The whites should be completely purpled in 3-4 days, and the eggs
are good for a couple of weeks, at least. I don't know for sure,
they never last long here.
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Pickled Eggs