International / basics / Preserves
Beet-Pickled Eggs
This recipe is used to preserve eggs for a longer period of time in comparison to having raw eggs stored in a refrigerator.
Ingredients
- chicken eggs12
- beets, 32 oz total2 can
- white vinegar4 cup
- granulated sugar3/4 cup
- salt1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Place eggs in a large pot with enough water to cover them. Bring to a boil.
Boil uncovered for 12 minutes.
Drain water.
Place eggs in ice-cold water. Crack and peel off shells.
Put eggs in a pot with the remaining ingredients, except for the beets.
Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
Simmer 2–3 minutes.
Add beets, and pour into a large container.
Refrigerate for one or two weeks before serving.
Region evidence: no stated origin (basic dish)
