Hard boil the eggs and cool. Then peal and rinse them and set aside.
In a large saucepan, heat the red beets, juice and all. While they are heating, add
the vinegar and stir. (Go for slightly more tart than sweet.) If it seems too tart,
add a little sugar to remove the edge. Heat the beet mixture until steaming, but
don't boil. Turn down the heat, stirring ocassionally.
Put the eggs right in the beet mixture, shaking them down into the juice, and
continue to heat on low so they absorb some color and flavor.
After they cool some, carefully put the eggs in the bottom of a 1-gallon pickle jar.
Then cover them with the hot beets and juice. Cool and store in the refrigerator.
Marinate for a day or more before serving. Mmm ... slice the eggs in half to serve.
|The Salad Chef presents ...
at The Fatted Café
12 to 14 hard boiled eggs, shelled (still warm is okay)
3 15-ounce cans of sliced red beets
2 cups of apple cider vinegar
1/2 cup of sugar
|For this you should have a gallon-sized
glass pickle jar. If you don't want a
gallon of pickles, split the cost with
someone, but after you have the empty
jar you're ready to pickle some eggs.
This recipe fits a 1-gallon jar.