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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

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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.

Allergens named in the ingredients: Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 12 chicken eggs
  • 2 cans (32 oz total) beets
  • 4 cups white vinegar
  • ¾ cup granulated sugar
  • 1 tablespoon salt

Method

  1. Place eggs in a large pot with enough water to cover them. Bring to a boil.
  2. Boil uncovered for 12 minutes.
  3. Drain water.
  4. Place eggs in ice-cold water. Crack and peel off shells.
  5. Put eggs in a pot with the remaining ingredients, except for the beets.
  6. Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
  7. Simmer 2–3 minutes.
  8. Add beets, and pour into a large container.
  9. Refrigerate for one or two weeks before serving.