Story last updated at 10/28/2009 - 1:48 pm
Pickled eggs in beet juice and horseradish
Juice from a 15 ounces can of beets
1/4 cups sugar
1/2 cups white vinegar
12 eggs hard boiled and peeled
2 tablespoons grated horseradish
In a saucepan put the beet juice, sugar and vinegar.
Bring to a boil then reduce the heat and simmer for
10 Min.
Put the eggs in a quart jar. Put 2 tablespoon grated horseradish
Over eggs then pour hot mixture into jar. Put a lid on
Jar. Refrigerate and let marinate for two days before
Using.
(The eggs will be pink in color not purple like the beets)
Coming from a large family we raised chickens. So; we always had enough extra eggs to always have a jar of pickled eggs. When we were canning beets we always saved the beet juice. To color the pickled eggs. Now that we live in homer we still raise chickens and we still have enough eggs to continue making. The recipe we enjoyed as kids.
We use these in antipasto, with sandwiches or just snacking.
They always go well at potlucks.
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