Quick Pickled Eggs and Beets!

CHECK OUT MORE GREAT RECIPES AT http://www.shotgunred.com
🔥 Get our NEW COOKBOOK
NEW Volume 2: https://amzn.to/3BtIhH5
Volume 1: https://amzn.to/2HHX5eT!📚🔥 https://amzn.to/2HHX5eT
Recipe Below
Please LIKE, SHARE and LEAVE A COMMENT! We want to hear from you!

PLEASE SUBSCRIBE!
To find out more about Shotgun Red or to submit a recipe, visit:
http://www.shotgunred.com
  / cooking-with-shotgun-red-467719750252113  
Follow us on Facebook, Instagram and Twitter @cookingwithshotgunred

Easy to make!. Lasts two weeks, "Ya right!"

Recipe!

In a sauce pan pour the juice of a 15 oz. can of sliced beets
(keep the beets in the can for now) to the beet juice in the pot
add 1/2 cup sugar, 1/2 cup vinegar, 1/2 cup water.
1 tsp. pickling spice. bring to a boil and simmer for 3 minutes.
Pour the beets out of the can onto a plate and cut them into
1 inch peices and add to the pot for 3 minutes.

In a quart jar layer eggs and the beets then pour the brine over the
eggs and beets. Screw on lid and put in the frig for 2 to 3 days!

Enjoy!

Important Notice!

We hope you subscribe to "Cooking with Shotgun Red"

~-~~-~~~-~~-~
~-~~-~~~-~~-~