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Beet-Pickled Eggs

This recipe is used to preserve eggs for a longer period of time in comparison to having raw eggs stored in a refrigerator.

Source and licence

"Beet-Pickled Eggs" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Beet-Pickled_Eggs, revision 4515720), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Beet-Pickled_Eggs&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4515720

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Place eggs in a large pot with enough water to cover them. Bring to a boil.
  2. Boil uncovered for 12 minutes.
  3. Drain water.
  4. Place eggs in ice-cold water. Crack and peel off shells.
  5. Put eggs in a pot with the remaining ingredients, except for the beets.
  6. Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
  7. Simmer 2–3 minutes.
  8. Add beets, and pour into a large container.
  9. Refrigerate for one or two weeks before serving.