Cookbook:Beet-Pickled Eggs

Cookbook | Ingredients | Recipes

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

Ingredients

• 12 chicken eggs
• 2 cans (32 oz total) beets
• 4 cups white vinegar
• ¾ cup sugar
• 2 tablespoons sriracha sauce
• 1 tablespoon salt

Procedure

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.