Submitted by: Shannon Schuler
This is a family recipe, passed to me by my Grandmother, who used to make these a few times a year. They would never last very long!
I have since modified it by replacing the regular vinegar she used, with the delicious Lambrusco vinegar, supplied by Oil and Spice Co.
It adds such a delicious sweet tang to the eggs, I now deem it irreplaceable. I know my Grandmother would definitely approve!
Great for trying to figure out what to do with all those leftover Easter eggs as well!
- Large ball canning jar, or canister that can hold 1 to 1 and 1/2 gallon
- Approximately 18 eggs ( depending on size you choose ) I always go with large
- 2 cans of red beets, with juice
- 1 large white onion
- 1 cup of white sugar
- 1 375ml bottle of Lambrusco Fruit vinegar
- Approximately 4 or 5 cups of extremely hot water
- Hard boil your eggs, and peel them. Do not cool them completely though, this will slow the absorption rate of the pickling brine.
- Slice the white onion and place it into the large canister.
- Pour one can of beets, including juice into the jar.
- Add the cup of sugar and the Lambrusco, and one cup of the hot water, and stir.
- Add in your eggs, and the remaining can of beets, juice included.
- Gently stir, and fill remaining space in jar with hot water.
- Refrigerate for at least a week to get the full robust flavor into your eggs.
Super easy, and always a hit ! 🙂