Canning Chickens Homesteading Recipes

Sweet Beet Pickled Eggs

Sweet Beet Pickled Eggs


Fall molting is over and Winter Solstice is past, which means the days are getting longer.  It’s coming friends! We’ll have Spring soon, I can feel it!

Tailwind Visual Marketing Suite

Pin Me For Later!!

Yum

Well, so can the ladies in the coop.  Although we’re not in full egg production, we’re on the right track!  Today I had some extra pullet eggs and decided to make my Sweet Beet Pickled Eggs!

We started making these one Spring, when we had an abundance!  We were fairly new to the area and our farm stand wasn’t selling enough eggs and we were swimming in them.  I new my parents really liked pickled eggs and I played around with a few recipes until I came up with this one.

Start by hard boiling your eggs, with the process in Easy Peel Fresh Hard Boiled Eggs.  I always make this with pullet eggs, which are smaller, and boil about 4 dozen.  You can do less, and save the extra brine for later.  Or make a bunch and give them as gifts to friends or family!

 

The ingredients you will need are white vinegar, sugar, a large onion chopped, salt, canned sliced beets, and pickling spices.  I have the exact measurements in the printable recipe below.

 

 

Separate the beets from the juice and reserve the juice.  Divide the eggs and beets among your canning jars.  I usually do 4 quart jars and with pullet eggs, can fit 10-12 eggs per jar.

 

 

Combine the remaining ingredients and juice from the beets and boil for 5 minutes.  Divide it between the jars and place the canning lids and rings on them.  Leave on the counter overnight to cool and the store in the refrigerator.  The won’t last long!

If you like spicy, try our Jalapeno Pickled Eggs!

Sweet Beet Pickled Eggs

Ingredients

  • 4 dozen small eggs
  • 4 cups vinegar
  • 1 can of sliced beets
  • 1 teaspoon salt
  • 1 large onion
  • 1/3 cup sugar
  • 1 Tablespoon pickling spices

Instructions

  1. Boil and peel your eggs.
  2. Separate beets and juice, and reserve the juice.
  3. Divide eggs and beets between 4 quart jars.
  4. Boil the remaining ingredients and beet juice for 5 minutes.
  5. Add this to the jars.
  6. Wipe jar rims, place lids and rings on the jars and allow to cool overnight.
  7. Store in the refrigerator.
http://www.achickandhergarden.com/sweet-beet-pickled-eggs/

  • https://plus.google.com/117094647978416042657

    I’d be curious to try, but Hubby hates hard boiled eggs. It’s so funny, he likes them every other way, but boiled. Thanks for sharing on the Waste Less Wednesday Blog Hop!

460 Shares
Share103
Pin354
Stumble1
Tweet
+12
%d bloggers like this: