Cookbook:Beet-Pickled Eggs

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 cans (32 oz total) beets
 * 4 cups white vinegar
 * ¾ cup granulated 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.