Cookbook:Pickled Eggs

Cookbook | Ingredients | Recipes

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

Ingredients

• 12 chicken eggs
• 2 (16 oz.) cans of beets
• 4 cups of white vinegar
• 3/4 cup of sugar
• 2 tablespoons sriracha sauce
• 1 tablespoon salt

Procedure

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.