Use a glass 1 gallon jar - NOT PLASTIC
Boiled eggs - as many as you want (for a 1 gallon jar I use three dozen)
Cook eggs when boiling - 10 minutes - peel
Pour beet juice only into jar adding vinegar and sugar. Stir to mix well. Add eggs. Add the whole pickled beets last.
If you use a smaller jar, you'll have to do some calculating to fit the jar size you use.
Boiled eggs - as many as you want (for a 1 gallon jar I use three dozen)
4 Medium Jars of whole pickled beets
2 cups of cider vinegar - not white (if you want them to be more sour, just add more vinegar)
1 cup of white sugar
Cook eggs when boiling - 10 minutes - peel
Pour beet juice only into jar adding vinegar and sugar. Stir to mix well. Add eggs. Add the whole pickled beets last.
The reason I do not use sliced beets is because when spooning out beets they get sliced and I do not like hunks of beets in the juice. Whole beets also help to hold down the eggs in the juice.
They should be ready for eating after soaking in juice for at least 5 days.
If you use a smaller jar, you'll have to do some calculating to fit the jar size you use.
