all right! so, your pickled beets should be all nice and ready to use for the pickled eggs. every year my mom makes a big batch of these for thanksgiving and we work through them over the following weeks and then she adds a little more vinegar and sugar and new eggs and they're ready to go again for christmas dinner!
here's the recipe:
3 12 ounce jars of pickled beets (or the equivalent of your homemade)
1 16 ounce bottle of apple cider vinegar
1 cup of sugar
1 dozen hard boiled eggs.
mix the sugar and apple cider vinegar into the container you're going to be pickling them in. i had a large jar of apple cider vinegar on hand so i didn't need to buy the small bottle--16 ounces is 2 cups. the sugar will dissolve after a couple of stirs. if there's a little sugar grit in the bottom it's no big deal. if you're not using homemade pickled beets (shame!) there's a brand (i forget the name) that's pretty common in most grocery stores and it comes in 12 oz jars. the jars i used to pickle my beets were roughly 24 ounces, so i'm using a jar and a half. pour out the beet brine into the vinegar and sugar mixture and stir. then basically alternate some beets, then some eggs, etc and say goodbye to that pretty white of the eggs.
oh yeah baby! these bad boys will be ready in about a week. they turn bright pink! omg i can't wait. i usually eat them with a little salt sprinkled on top. i gave one to my friend jose one year and the first thing he did was squirt some hot sauce on it and take a big bite--ewww!
0 comments:
Post a Comment