Purple Pickled Eggs Recipe
  • 12 large eggs
  • 1 – 15 oz. whole can beets
  • 2 cups vinegar
  • ½ cup sugar
  1. First you’ll put your eggs in a large saucepan.
  2. Cover the eggs with enough water so they are all covered.
  3. Then place your eggs on the stove burner with a medium heat until start boiling; then lower heat to a low to simmer setting.
  4. Cook for 15 minutes.
  5. When done pour off the hot water and add cold water over the eggs to cool. You may have to do this a few times to make sure they cool down good.
  6. Separate the beet juice from the beats and put the juice into a sauce pan.
  7. Add the vinegar and sugar. Stir all together.
  8. Bring to just a boil making sure sugar is dissolved. Then remove from heat to cool.
  9. Place eggs into a large mouth 36 oz. jar. Then place the beets on top.
  10. Pour beet mixture over the top.
  11. Add a little water if eggs are not covered.
  12. Then put lid on tightly and gently shake it to mix evenly all over the eggs.
  13. Place the jar of eggs in the refrigerator and wait for three days to enjoy.
  14. Pickled eggs will last one month in the refrigerator.
Recipe by JAQUO Lifestyle Magazine at http://jaquo.com/purple-pickled-eggs/