Pickled Beets and Eggs Recipe
1 can (13-14 oz.) sliced beets
1/2 cup sugar
1/4 cup vinegar
1/2 cinnamon stick
6 whole cloves, optional
8 hard boiled eggs, shelled
Drain beets and save juice. Add enough water to juice to make 3/4 cup and pour into a saucepan. Add sugar, vinegar, cinnamon stick and cloves and bring to a boil. Remove from heat. Place eggs in a bowl. Top with beets and pour liquid on top. Cover and chill for 4 hours or overnight.
We just had a reader (Lois) comment that she buys canned beets and puts hard boiled eggs in the juice from those which is a great idea.
Her comment reminded me of a few uses for pickle juice:
- Put fresh veggies, including cauliflower, broccoli, mushrooms, carrots and cucumbers in the leftover pickle juice. Let it set for a few days before eating. Reuse the juice only once. You can also add the veggies to the jar before the pickles are all gone.
- Use pickle juice to spice up pasta salads.
- Mix pickle juice with mayonnaise for an nice salad dressing.
- Pickle your eggs in the pickle juice and then make egg salad for a different flavor.
- Use the the pickle juice to add flavor to potato salad, egg salad or deviled eggs. Instead of using vinegar in deviled eggs, use pickle juice.
From Anita D.
Here’s another way to use leftover hard boiled eggs- Make pickled eggs.
Place shelled eggs in a quart jar. (Save a spaghetti sauce jar to use.)
Mix the following in a small saucepan:
2 Tbsp. sugar
1 tsp. salt
1 tsp. pickling spice
2 cups vinegar
Simmer 8 minutes. Strain and pour over eggs. Let sit in the refrigerator at least 8 hours (longer is OK). Store in the refrigerator.
Photo By: stuart spivack