Making The Perfect pickled eggs and beets

When is the perfect pickled eggs and beets comes, it's all about how to prepare them.
My family has made this particular recipe for 20 years, is perfect for summer picnics and family gatherings. Unlike other recipes, this requires you to "cook" your sugar beet juice for a whole 10 minutes. This helps and let stand the taste. You can add or decrease in sugar content to suit your taste.
Preparation
1. Boil the eggs and simmer for 10 minutes on a slow. RemoveFrom heat, drain the hot water. Fill pot with cold water. Let your eggs sit in water for 30 minutes.
2. The smaller eggs and fresh, the harder it is to peel them. Allow to cool completely before removing the shells.
Recipe
6-8 boiled eggs, bowls peeled
1 / 2 cup granulated sugar
1 / 2 cup vinegar
1 jar of beet juice
2 cups water
1 tsp. Salt (optional)
In a large saucepan combine water, sugar,Vinegar, salt and beet juice (reserve the beet), bring to a boil. Cook for 3-4 minutes, turn down. Add the beets, cook on low for 5 minutes. Remove from heat. Let mixture cool for 10 minutes. Pour into container. Add to your hard boiled eggs, sealed container and place in refrigerator 6-8 hours before serving.
Egg Tips
1. Shopping: Buy only fresh eggs that are refrigerated. Always check the expiry date of your boxes.
2. ToTest for freshness: Fill a bowl with water and 1 teaspoon of salt. If it floats, throw it. If it goes down, you keep it.
3. After baking: After hard-boiled eggs in a pan, and cool in the refrigerator again. You should never be left at room temperature for more than 30 minutes.

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