Drain all red beet juice.
Measure juice and add same amount of vinegar;
add sugar.
Bring to a boil.
*Or 1 cup vinegar, 2 cups water and red food coloring.
Cook red beets; take 3 cups of the water they were cooked in. Bring red beet water to a boil.
Mix gelatin and Sure-Jell. Quickly add to the boiling juice to dissolve.
Take from heat; add sugar immediately and stir well.
Put into jars and seal.
Makes 4 to 5 cups.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Hardboil the 12 eggs; cool and peel.
While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
Drain juice from beets and add water if necessary to make 1 cup.
Heat everything (except beets and eggs) to boiling.
Pour hot liquid over beets and cover.
Refrigerate 12 hours.
Remove beets and place eggs in beet juice.
Place beets on top of the eggs.
If necessary, add enough water to cover eggs completely with beet juice.
Cover.
Refrigerate 48 hours.
Slice eggs lengthwise to serve.
Great for a picnic.
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.
Drain beets, reserving juice.
Mix sugar, salt, vinegar, water and beet juice in a small saucepan.
Heat until sugar dissolves.
Peel eggs.
Put beets and eggs in a bowl.
Cover with the liquid and refrigerate for several days.
Dissolve sugar and salt in beet juice and vinegar.
Bring to boil.
Pour this hot solution over the beets and eggs.
Let stand overnight.
Then refrigerate.
For one cup of red beet juice, use 1/2 cup of vinegar and 1/2 cup of sugar.
Stir until sugar is dissolved and then heat to slow boil.
Pour juice on eggs.
Combine all ingredients, except eggs; heat to boiling.
Cool. Place hard-boiled eggs into a large gallon glass jar.
Pour red beets and brine over eggs.
Allow to sit in refrigerator for at least 24 hours before serving with salt and pepper.
he oil.
Add the beet tops and mix well.
Bring all ingredients to a boil, except onion and eggs.
Slice onion thinly and separate into rings.
Pour beet mixture into a deep bowl.
Remove bay leaf and cloves.
Add onion; stir.
Add eggs, making sure they are submerged.
Refrigerate at least 24 hours.
(The longer the eggs stay in the pickle, the deeper color they will develop.)
Drain beets, reserving liquid.
Place drained beets in a 1 1/2-quart jar.
Measure reserved liquid.
If necessary, add enough water to measure 1 cup.
In small saucepan, combine beet liquid, vinegar, sugar and salt; bring to boiling, stirring.
Pour over beets, then refrigerate, tightly covered, 24 hours.
Hard Boil Eggs.
Slice onion thinly.
In a sauce pan combine beets (with juice), onion sugar, water and salt.
Add vinegar here?.
Bring to boil and simmer 10 minutes.
After eggs are cooled, shell them and place in a large jar.
Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
Enjoy!
Drain beets, reserving liquid.
Place beets in quart jar. Measure reserved liquid if necessary.
Add enough water to measure 1 cup.
In saucepan, combine beet liquid, vinegar, sugar and salt; bring to boil, stirring.
Pour over beets, then refrigerate, tightly covered, 24 hours.
Next day, remove beets; put eggs in jar.
Refrigerate 24 hours.
Also refrigerate beets.
Cover and ready to serve.
Drain liquid from beets.
Add water, if necessary, to measure 1 cup. Combine beet liquid, vinegar, sugar, salt and pickling spices in small saucepan.
Heat to boiling, stirring constantly. Put beets and peeled eggs in a nonmetal bowl or jar.
Pour hot mixture over beets and eggs; cover tightly with plastic wrap or jar lid.
Refrigerate at least 24 hours.
Bring to boil.
Pour over beets; let stand for 24 hours. Remove beets.
Add eggs.
Should be enough juice for 6 hard-boiled eggs.
Heat vinegar, water, salt, sugar and juice from red beets in a saucepan until the sugar is melted.
In a large jar or bowl, layer the eggs, onion and red beets.
Pour juice over and cover for 12 to 24 hours.
Serve cold.
Drain beets, reserving liquid.
Pour liquid into a glass bowl; simmer sugar, vinegar, salt and spices until sugar dissolves.
Mix with beet juice.
Add beets, eggs and onion. Cover and chill at least 2 hours, preferably longer.