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Purple Pickled Eggs

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Purple Pickled Eggs

24 hard boiled eggs, peeled
2 20-oz. cans whole beets
2 cups sugar
2 cups vinegar

In saucepan, mix the sugar, vinegar, and beet juice, and bring to a boil. Add beets to this mixture and simmer 2 minutes. In gallon glass jar, add 1 dozen shelled eggs and 1/2 of the beet mixture, then the other dozen eggs and beet mixture. Seal and refrigerate at least three days.

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1 Rose { 03.28.16 at 7:38 pm }

My mother made them at easter time and now I do the same. I use the vinegar,sugar,beets, but I add pickling spices to the juice from the beets and sugar and boil on the stove and pour over the beets and eggs. I leave it on the counter until all the eggs are gone. Never have gotten sick by not refrigerating them.

2 Lovina { 03.28.16 at 4:49 pm }

How long do these stay good for?

3 Karen { 03.27.16 at 10:36 pm }

Drema, I’m sure you’re right. When I was a kid a big jug of these were always on the bar of the tavern my Dad would frequent. He would take us with him sometimes, and we would get orange soda and if we wanted, a pickled egg. Besides the vinegar, sugar is also a preservative.

4 Kathi { 04.04.14 at 3:54 pm }

When is the best time to picking eggs

5 Drema { 10.28.12 at 3:45 pm }

My mom made this often especially during the summer months when we needed something to pick on while keeping up with yard work. I know for legal reasons you probably need to write ‘refrigerate’, but trust me – if you look up pickling items & what people did before refrigeration you’ll see there’s no need to refrigerate these. The vinegar is the preservative. We leave them right out on the countertop in a big square tupperware container & we’ve never, ever gotten sick from them in the 30 years we’ve been eating them. I have a lot of allergies, immune system & digestive issues & if anyone was going to get sick from this it would be me! This is a great recipe to have on hand if you think a storm is coming that may cut off your electricity, too. No refrigeration? No problem!

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