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Purple Eggs Recipe

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This recipe for Purple Eggs is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18-24 eggs, hardboiled and peeled
2 cans small whole beets
1 cup cider vinegar
1 level Tbsp salt
1 heaping Tbsp horseradish (uncreamed type)
1 tsp sugar
about 10 whole cloves
Directions:
Directions:
Drain the beets into a measuring cup and add water to make 2 c. fluid. Bring to a boil and add vinegar, salt, horseradish, sugar and cloves. Bring to a boil again.

Meanwhile, arrange the eggs and beets, mixed together, in a container (I use a large Rubbermaid). Pack them snugly in a container that holds 8 cups or more, while the eggs are still hot. When the juice comes to a boil, pour it over the eggs and beets. Cover, and place in the refrigerator. Gently shake the container a few times a day to rotate the eggs and prevent spots.
Number Of Servings:
Number Of Servings:
18-24
Preparation Time:
Preparation Time:
about 30 minutes
Personal Notes:
Personal Notes:
The whites should be completely purpled in 3-4 days, and the eggs are good for a couple of weeks at least. I don't know for sure; they never last long here!

 

 

 

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