Simple recipes- Pickled Eggs with Beets
Have you ever used an Instant Pot to hard boil eggs? The only way, I have found, to peel fresh eggs (I get from my Dad) is to throw them in an IP. It is maddening when you can't peel fresh eggs, to look nice, for a recipe like pickled eggs or deviled eggs. I set the IP for 4 minutes on high and 4 minutes on warm. Perfection!
Leeks, Easter and Pickled Eggs all sound like Spring magic. Winter has been a bear with all the snow, freezing temperatures, rain and ice. Let's let the promise of sun in and make some pickled eggs w/beets.
Pickled Eggs with Beets
2 cans (15 ounce each) whole beets
12 hard-boiled eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar
- Drain beets, reserving 1 c. juice
- Place beets and eggs in a 2-quart glass jar. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
- Cover tightly and refrigerate for at least 24 hours before serving.
The longer they sit in the fridge the more intense the flavor and color will be. The pickled eggs will last being refrigerated, in a glass jar with a tight fitting lid, for 3-4 months.
pictured above: Amish Mustard Pickled Eggs along with Pickled Beet Eggs
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