We like eggs. A lot. I also like pickled beets a good deal. So naturally when I found this recipe, my interest was piqued.
With just a few simple ingredients & nothing more complicated than boiling involved, I was sold!
- Canned beets with juice
- Apple cider vinegar
They got this:
With those same ingredients, at the minimum time of two days, I got:
Clearly I have the superior eggs. Look at that color! A Facebook friend called them “blood eggs”.
They were easy & tasty, & I will definitely make them again. The sugar & apple cider vinegar added to the beet juice neutralized the earthy flavor of the beets & gave just a hint of sweet to the beets & eggs. I found another recipe, more savory – read more ingredients & stuff I’ll never use again so blah – that had sliced onions in it. That sounds interesting (the addition of onions, not the other herbs & spices I’ll spend too much money on & never use again).
Here is another link to the eHow recipe I used, just in case you missed this other two links & now you’re hungry: How to Make Pennsylvania Dutch Red Beet Eggs.