PURPLE PICKLED EGGS

Steps:

• 1. Hard-boil eggs and peel. Place eggs in a deep container that seals such as a gallon jar (I use a gallon glass jar with a wide mouth opening and lid).
• 2. Carefully open cans of beets and pour beet juice in a separate bowl.
• 3. Drop beets on top of peeled eggs in jar/container. This will hold down the eggs.
• 4. Measure the beet juice from the 3 cans of beets and carefully pour juice into a good size saucepan.
• 5. To the beet juice, add equal parts of white sugar and white vinegar (ie. 2 c beet juice, 2 c sugar, 2 c white vinegar; do not use apple cider vinegar, it changes the flavor completely).
• 6. Heat beet juice, sugar, and vinegar until it almost is ready to boil. Stir occasionally to ensure sugar dissolves.
• 7. Remove juice mixture when ready to boil and carefully pour hot mixture over beets and eggs.
• 8. Do not stir until the mixture is totally cooled down. This allows the weight of beets to hold eggs down and keeps them immersed in the hot beet juice mixture.
• 9. I let my eggs sit overnight before I stir them. You do not need to refrigerate these eggs because the vinegar pickles them. They will keep for 2 weeks.
• 10. I make my purple pickled eggs 3 days before I will need them to ensure a good pickling and a deep purple color. The longer they pickle, the better they are!
• 11. EXTRA TIP: These eggs make a great sandwich with some mayonnaise, salt, and pepper.
• 12. REMEMBER: Always use equal parts of beet juice, white sugar, and white vinegar.