Food
Juice from a 15 ounces can of beets 102809 FOOD 2 Peninsula Clarion Juice from a 15 ounces can of beets
Wednesday, October 28, 2009

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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FISHING THE KENAI RIVER

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BERRIES OF THE KENAI PENINSULA

Hard to resist berries abound on the Kenai Peninsula

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