Pickled Eggs And Beets Recipe

Step 1

Boil the red beets until tender and then skin.

Step 2

Place the skinned beets in a pan and add the sugar, vinegar and water.Boil for 10 minutes.

Step 3

Let the cooked beets stand in the broth for several days, two or three, in the refrigerator.

Step 4

Hard boil the eggs, cool, shell and then add to the liquid. Store in the refrigerator for at least two days before using.

Step 5

Use the eggs and beets within a month. Store in the refrigerator.

Things You'll Need

  • 2bn Small red beets
  • 6 Hard boiled eggs, shelled
  • 1/2c Cold water
  • 1/4c Brown sugar
  • 1/2c Vinegar

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