The happens to go with what I did this week. I made pickled beet eggs. I love these eggs. It takes about 4 days to let them turn purple from the beets. My husband had this recipe from him mother. She always made pickled beets. Then when the beets were gone, they would put boiled eggs in the juice. We love them when we make beets. I went and bought a bundle of beets, 4 of them, and decided to make a single batch, just for the eggs.
We love them.
Buy beets, I used 4 of them (they come 3 or 4 to a bundle in the store. I got one bundle of 4 small beets). Boil the beets, covered with water, for 90 minutes, or until fork tender. Put a tablespoon of vinegar in the water to make the beets darker.
For the syrup,
1 1/2 cup vinegar. (Use good vinegar like Heinz.)
1 cup water
1 1/4 cup sugar.
1 tsp allspice
1 cinnamon stick
1/2 tsp salt
Combine vinegar, water, sugar, spices and salt, in a pan, (I used a 3 qt pan.) big enough to put the cooked beets in when they are done. Bring to a boil and simmer 15 minutes.
When the beets are done, pour out the water and rinse off and peel and cut up the beets. (Oh yeah, leave one inch when you cut off the leaves and don’t cut off the root piece when you first boil it. cut them off when the beet is all cooked.)
I take the cinnamon stick out of the syrup before I put the beets in.
Take your beets, all cut up, (I slice them into pieces.) Put them into the syrup that you have ready, and simmer them for 5 minutes. Put your boiled eggs into a jar and pour the beets and liquid over the eggs. Make sure you move them around each day so they all get coated. I used 14 eggs in my jar. (Be careful peeling the eggs, so you don’t damage them before you put them in the jar.) Eat them after 3 or 4 days in the beets. Keep them in the refrigerator. Enjoy your purple eggs.