MOM'S ROSY PICKLED EGGS
Steps:
- In medium sauce pot add water and bring to a boil. Reduce to simmer and add beets. Simmer beets for 45 minutes until softened. Reserve 4 cups of beet cooking juice/water add to a separate bowl. Add vinegar and salt to beet juice and stir to combine. Using your one gallon container, add a layer of sliced beets, onions, a few cloves of garlic, and one tablespoon of the pickling spice to the bottom of the jar. Add as many eggs as will fit in one layer. Continue layering remaining ingredients until you reach the top of the jar. Fill the jar to the top with vinegar water mixture. Close the lid on the jar and place in the refrigerator for at least 4 days.
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ivy kingoina
[email protected]I'm not usually a fan of pickled eggs, but these are actually really good.
Luke Crowther
[email protected]I would give this recipe a 4 out of 5 stars.
Nkosana Prince
[email protected]These eggs are always a crowd-pleaser.
Binod Kadel
[email protected]Meh.
Bryan Harrison
[email protected]I followed the recipe exactly and the eggs turned out perfectly.
Suzyo Gondwe
[email protected]Not bad!
Emmett Grzegorczyk
[email protected]These pickled eggs are the perfect addition to any party or gathering.
Timothy Jones
[email protected]A bit too vinegary for my taste.
Aj Gutierrez
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Alia Khan
[email protected]These eggs are so good! I love the pop of color they add to my deviled eggs.
Ayad Ayad12
[email protected]I've been making these eggs for years and they're always a hit! Everyone loves them.
Babu Lama
[email protected]Easy to make and turned out great! Will definitely make again.
Maggie L
[email protected]These pickled eggs are delightful! The color is so vibrant and the flavor is out of this world. I love the combination of sweet and tangy.