subscribe: Posts | Comments

Pickled Beets and Eggs

0 comments
Pickled Beets and Eggs
Pickled Beets and Eggs
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Yield Prep Time
4 servings 15 minutes
Cook Time Passive Time
1 hour 8 hours
Yield Prep Time
4 servings 15 minutes
Cook Time Passive Time
1 hour 8 hours
Pickled Beets and Eggs
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Yield Prep Time
4 servings 15 minutes
Cook Time Passive Time
1 hour 8 hours
Yield Prep Time
4 servings 15 minutes
Cook Time Passive Time
1 hour 8 hours
Ingredients
Servings: servings
Units:
Instructions
  1. Oven roast the beets in foil for 1 hour at 350 degrees F. When cooled, peel and quarter them.
  2. Hard boil the eggs and peel.
  3. Place the remaining ingredients in a saucepan. Bring to a boil for 4 minutes. Remove from the heat and cool.
  4. In a clean jar with a tight fitting lid, place the beets and eggs as well as the onions and garlic from the saucepan in alternating order so that they are evening dispersed in the jar.
  5. Pour the pickling liquid into the jar. Place in the refrigerator for 24 hours or more. Eat right away or store in the refrigerator for up to 1 ½ weeks.
Share this Recipe
All rights reserved 2015.www.RoadTripFlavors.com

Leave a Reply

Your email address will not be published. Required fields are marked *