Pickled Red Eggs


I found this lovely photo and recipe via The other side of fifty. I think it’s an ingenious way to do the baby’s full month red eggs without the fake colouring. Even better, they also taste good! So, here’s the humbled beet root put to great use.

Pickled Eggs

1 dozen hard boiled eggs, peeled
1/2 cup sugar
1/2 cup apple cider vinegar
1 15 oz can of red beets
2 cups water
1 tsp salt

Combine water, sugar, vinegar, liquid from the beets, and salt in a sauce pan. Bring to a boil, reduce heat, and simmer for 10-15 minutes. Remove from heat and let cool. Place eggs into a container and cover with the liquid. Cover and refrigerate for at least 12 hours.

In Asia, the Chinese give away red eggs to celebrate the first month of their baby. I never know what to do with the eggs when I attend these baby showers and have my fingers stained with red ink. When I do have a child, (if ever) I’d make my celebratory red eggs this way.

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