Cookbook:Beet-Pickled Eggs

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This recipe is used to preserve eggs for a longer period of time in comparison to having raw eggs stored in a refrigerator.



  1. Place eggs in a large pot with enough water to cover them. Bring to a boil.
  2. Boil uncovered for 12 minutes.
  3. Drain water.
  4. Place eggs in ice-cold water. Crack and peel off shells.
  5. Put eggs in a pot with the remaining ingredients, except for the beets.
  6. Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
  7. Simmer 2-3 minutes.
  8. Add beets, and pour into a large container.
  9. Refrigerate for one or two weeks before serving.