Beet pickled eggs
Eggs Appetizers Beets
Last updated 6/12/2012 1:08:16 AM. Recipe ID 34671. Report a problem with this recipe.
Title: Beet pickled eggs
Yield: 6 Servings
1 Jar (16 Oz) pickled beets or
6 Hard cooked eggs
Drain beets, reserving liquid. Cover and refrigerate beets. Pour
reserved beet liquid over eggs in sealable container. Cover.
Refrigerate several hours or overnight, turning eggs occasionally, if
necessary, to pickle evenly. Remove eggs from liquid and drain. TO
serve: Cut eggs in half length. Serve with reserved beets if desired.
NOTES : Tootie Notes: This is a standard for us on the 4th of July. I
serve in a pretty footed cut glass jar. The red blends with my red,
white and blue color scheme plus these go well with bar b que as an
added side dish for the meat. Set them out at the last minute-they
taste better well chilled. If I have the time, I will set the
contained down in the tub of ice with the drinks and other items. The
icy container with ice cold eggs, so good. The sweet pickled eggs are
good also, but prefer the beet pickled eggs. These look just as well
in an old half gallon jar. Recipe
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