Purple Pickled Eggs

Perfectly Purple Polish Pickled EggsIngredients:
18-24 eggs, hard boiled and peeled
2 cans small whole beets
1 cup apple cider vinegar
1 level Tbsp salt
1 Tbsp prepared horseradish
1 tsp sugar
15 whole cloves garlic
1 gallon glass jar

1. Drain the liquid from the beets into a measuring cup and add water to make 2 cups of liquid
2. Bring to a boil over medium-high heat, add vinegar, salt, horseradish, sugar and garlic cloves
3. Bring back to a boil; remove from heat
4. Meanwhile, peel and arrange the eggs and beets evenly mixed, in a glass jar
5. When the juice comes to a boil, pour it over the eggs and beets. Cover, and place in the refrigerator

Notes: Gently turn the container a few times a day to rotate the eggs so they move around to contact the juice, so they will color evenly. These are best if refrigerated for at least a few days before eating. They keep for 3 to 4 weeks in the refrigerator.

Lea Vaughn Lea making Baked Pasta Beef TacosLance, Link and Lyndi love these, and we used to have them each year at Christmas time when we gathered at our B&B! Larry designed and printed a label for the jar that Lance thought that was pretty special because he originally asked us to make the eggs for him after discovering them at a deli! If you don’t have a big glass jar any container that will hold at least 7-8 cups will work. Glass works best because the beet juice really stains plastic!

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