Do you know what is pickled eggs anyway? According to Wikipedia, Pickled eggs are typically hard boiled eggs that are cured in a brine. This was originally done like many foods as a way to preserve the food so that it could be eaten months later; pickled eggs have since become a favorite among many as a snack or hors d’œuvres popular in pubs, bars and taverns, and around the world in places where beer is served.After the eggs are hard boiled, the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution used for pickles to other solutions which can impart a sweet or spicy taste. The final taste is largely determined by the pickling solution. The eggs are left in this solution for from one day to months. Prolonged exposure to the pickling solution may result in a rubbery texture. Care should be taken to prepare the eggs properly to avoid food poisoning.A variant in Pennsylvania Dutch country, pickled beet eggs or red beet eggs, includes whole beets in the pickling solution to impart a pink or red color to the eggs.So here is the recipes of red beets pickled eggs.
Ingredients of Cinnamon red beets pickled eggs:
- 1 small cinnamon stick
- 6 hard-cooked eggs
- 1 (15 ounce) can red beets
- 1/4 cup brown sugar
- 1/2 cup white vinegar
- 1/2 cup cold water
- 1/2 teaspoon salt
- 4 whole cloves
How to make Cinnamon red beets pickled eggs:
- Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
- Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
- Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.