Mom’s Pickled Beets and Eggs

Serves 4 – 6
By: Sandy Schrecengost

Pickled beets and eggs are the perfect addition to any summer picnic.  Two sweetener options are given below: powdered green stevia and honey granules.  Also, Maple crystals may substitute for honey granules in equal measurement.

Ingredients:
3 hard boiled eggs, peeled & left whole
2 medium-sized beets, peeled
3/4 tsp powdered green stevia or 3/4 cup honey granules
3/4 cup warm beet juice, reserved from boiling beets
3/4 cup apple cider vinegar

Instructions:
Chop beet into 2″ pieces.

In a medium saucepan, combine beets with 5 cups filtered water and bring to a boil over high heat.  Reduce heat to medium and gently boil, uncovered, until tender, approximately 20 minutes.  Beets are ready when they are fork tender without being mushy.  Strain and reserve the juice.

In a glass quart-sized mason jar, combine eggs and boiled beets.  Place the eggs in the jar first, or they tend to float.

In a pint-sized glass jar with a lid, combine sweetener of choice with 3/4 cup of the warm beet juice.

Shake well until fully combined.  Add vinegar and shake again.

Pour beet juice mixture over-top of boiled beets & eggs.

Lid the mason jar and gently shake to mix well.

Uncover and rinse the lid.  Allow the jar to sit on the counter to cool and marinate for 12 – 24 hours.

Refrigerate overnight and serve cold.