Pickled Beet Eggs

By RoketJSquerl

Ingredients

• 1 onion, halved and sliced thin
• 2 (16-ounce) jars sliced pickled beets, with juice
• 1 cup distilled white vinegar
• 1 cup sugar
• 8 whole cloves
• 2 teaspoons salt
• 24 large eggs

Details

Servings 24
Preparation time 60mins
Cooking time 120mins
Adapted from cookscountry.com

Preparation

Step 1

The eggs are ready when the whites have turned a shade of beet-juice purple, which takes about 3 days.

1. Combine onion, beets with juice, vinegar, sugar, cloves, and salt in medium saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.

2. Place eggs in large saucepan, cover with 1 inch water, and bring to boil. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill large bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes. Peel eggs and transfer to gallon-size glass jar.

3. Pour beet mixture over eggs, close jar, and refrigerate 3 days, gently shaking jar occasionally to ensure all eggs are exposed to beet juice. Serve.

These eggs will keep in the fridge for 2 to 3 weeks. Thanks, and happy cooking.