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.
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
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.
Lid the mason jar and gently shake to mix well.