Directions: |
Directions:Begin by hard-boiling a dozen eggs in a saucepan covered with water. Add about a teaspoon of white vinegar to the water and heat it just to a boil. Cover
the pan and remove from heat. Set the timer for 10 minutes.
After 10 minutes are up, uncover the pan and run cold water over the eggs as you empty the hot water into the sink. Run the cold water for a couple of minutes, until the eggs begin to cool.
Peel the hard boiled eggs and place them in a one-gallon jar or a large bowl.
Mix vinegar, the liquid from the beets, sugar, salt, onion, and cloves; pour over eggs. Add beets.
Cover and refrigerate 2 to 4 days. The longer the eggs stay in the liquid, the more the pink color intensifies.
Slice the eggs and the beets and serve on a bed of lettuce or greens. The eggs will be a beautiful dark pink to purple color with bright yellow centers.
This recipe can be easily halved or doubled, depending on how many people you will be serving. |
Personal
Notes: |
Personal
Notes: Easter at our house as kids always included pink pickled eggs, a family recipe that I believe originated with our Grandmother Agnes Nashert, and has been carried out ever since by our mom Elizabeth Edge, and her sisters, Floss Stepp and Marilyn McKay. Pink eggs are easy to make and beautiful to look at. Most kids are a little reluctant to try them but adults like these little pink beauties.
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This recipe for Pink Pickled Eggs is from