Pickled Eggs and Beets
A little sweet. A little tangy and a gorgeous color to boot! The added attraction of the Pickled Onions really elevates this traditional " bar food" to a special family treat. I was going to add pickling spice but was out of it so I just added Mustard Seed and Celery Seed and loved the results.
These will keep for several weeks in the refrigerator if they last that long!
Servings: 12 servings
Ingredients
- 12 Large Eggs Hard Boiled and cooled
- 2 15 oz cans small whole Beets
- 1/2 Large Yellow Onion thinly sliced
- 1 Cup sugar
- 1 Cup Water
- 1 Cup cider vinegar
- 1 Cup reserved Beet Juice
- 1 Tsp Mustard Seed
- 1 Tsp Celery Seed
- 1 Bay Leaf crumbled
Instructions
- Drain the Beets and reserve 1 Cup of Beet Juice. Place the Beets, Onions and the Peeled Hard Boiled Eggs in a 2 qt glass container-I used my sun tea jar.
- In a small saucepan, place the Sugar, Water, Beet Juice, Vinegar,Mustard Seed, Celery Seed and Bay Leaf. Bring this to a boil and cook for 1 Minute. Pour this pickling brine over the Eggs, Beets and Onions. Let it cool down.
- Cover tightly and place in the refrigerator for 24 hours for the pickling to peak. The longer they pickle the prettier the color. Is that not just beautiful?
- That's it! Serve them up and enjoy!
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- Today, I wish you all a spirit of food adventure. Step outside your comfort level and who knows, you may just discover a new favorite. Until next time, Journey On!
- Hugs and much love from me, Karen, TJG