Thursday, April 6, 2017

Pickled Eggs for Easter!

I made Pickled Eggs as part of the Food In Jars Mastery Challenge for the month of April. I used the recipe below, which is from The Incredible Egg, using the juice from two jars of pickled beets. The Incredible Egg called for canned beets (not pickled) but SP can not stand canned beets. The only jarred ones we could find were pickled, so without an alternative,  here goes nothing! Regardless, the eggs will  be beautiful and a wonderful addition to the Easter Table.  If they smell at all like his horrible childhood memory,  I will devil them and he will never know!

I  16 oz. jar beets
1 & 3/4 cups white vinegar
I cup sugar
1 & 1/2 TB whole allspice
1 stick cinnamon, halved (oops - missed that step)
8 Hard-boiled eggs, peeled

1. Hard boil eggs.

2. Drain the beets, reserving the juice. Put the beets away in the fridge and use in a salad later.

3. In a medium sauce pan over medium high heat, combine the beet juice, vinegar, sugar and spices. Bring to a boil.

4. Reduce heat and simmer five minutes.

5. Peel the eggs and put in a 1 quart canning jar with a lid.

6. When finished simmering, pour the hot marinade over the eggs.
7. Cover tightly and allow to cool to room temperature for at least 1 hour.

8. Place in refrigerator and allow flavors to blend. This can be for several hours or up to a week. (mine will be there for a week and 3 days before eating).

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