In search of prolonging my egg supply I dove into some recipes that would lengthen the life span of my eggs. I grabbed a few recipes and now the results are in!
I picked this recipe up from “Shotgun Red” on yt and it was my favorite so far but had a few drawbacks. Nothing major but good to know. The major perk…….It Smells Like Christmas!! Oh la la! It’s worth the aroma if nothing else. This recipe has lovely beets in it making the red just as festive for the holidays. The recipe is to last 2 weeks, but I think I erred and opened them up at 3 weeks. Made the outside a tad rubbery so maybe not what you want on your Easter plate, but incredible for egg salad. I kid you not!
Place beet juice, sugar, water , spices and vinegar in saucepan and bring to boil for 3 minutes. Cool. Layer onion slices, beets and eggs in canning jars. Easy Peasy! Good for 2 weeks. I was going for shelf life, go for the aroma and zingy salad! Christmas smells anytime!
Pickled Eggs:
15 oz can of Beets
1/2 Cup of Sugar
1/2 Cup of Water
1/2 Cup of White Vinegar
1/2 teaspoon of Pickling spices
One Onion sliced (my addition and the best part)
Bon Appétit!
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