LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 14
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Pickled Eggs 14
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RED EGGS
12 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup water
3/4 cup vinegar
1 quart canned red beets and juice
Cover eggs with lukewarm water in a saucepan. Heat until water
comes to a full boil. Remove from heat and let stand in water for
20 minutes. Run cold water over eggs to cool them quickly. Peel
eggs. Mix brown sugar, granulated sugar, salt, water and vinegar
and heat until sugar is dissolved, stirring occasionally. Add red
beets and juice to this mixture and pour over the peeled eggs.
Refrigerate at least 12 hours. Serve eggs sliced in half.
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