Pickled Beets and Eggs

Pickled Beets and Eggs

  • Preparation 15 min
  • Cooking 35 min
  • Marinating 24 h

Categories

Ingredients

    • 12 small beets
    • 12 peewee or small 
eggs
    • 2 1/2 cups (625 ml) white vinegar
    • 1 cup (250 ml) water
    • 1 1/2 cups (375 ml) sugar
    • 1 tablespoon (15 ml) salt
    • 1 teaspoon (5 ml) celery seed
    • 1 teaspoon (5 ml) mustard seeds

Preparation

Note from Ricardo

If using large beets, quarter them once peeled.

If you can’t find peewee eggs, you can substitute them with small eggs.
 

Personal Note