Pickled Red Eggs
Yield
16 eggsPrep
10 minCook
10 minReady
3 daysTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
eggs
hard-boiled, cooled and shelled |
|
| 1 | cup |
beet juice
|
* |
| 3 | cups |
apple cider vinegar
|
|
| 1 | teaspoon |
cloves
whole |
|
| 1 | teaspoon |
allspice
|
|
| 1 | teaspoon |
peppercorns
|
|
| 1/2" | piece |
ginger root
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
eggs
hard-boiled, cooled and shelled |
|
| 237 | ml |
beet juice
|
* |
| 7.1E+2 | ml |
apple cider vinegar
|
|
| 5 | ml |
cloves
whole |
|
| 5 | ml |
allspice
|
|
| 5 | ml |
peppercorns
|
|
|
ginger root
|
*
|
Directions
Pack the eggs in 2 quart jars.
Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes.
Pour over eggs, seal, let cool and chill.
Refrigerate a few days to allow flavors to permeate the eggs.
Small cooked beets may also be pickled along with the eggs.
