After the Easter, you have many Easter eggs left at your house. You can use these leftover eggs to make various delicacies. Try this pickled egg recipe to use the Easter eggs.
Pickled egg recipe:
4 eggs, boiled and peeled
1 cup beet root juice
4 cups cider vinegar
3 chopped onions
½ cup sugar
1 garlic clove
Directions to make pickled egg recipe:
1. Boil cider vinegar and beet root juice in a saucepan. Add salt, onions, sugar and garlic clove to it.
2. Put the saucepan off flame. Let it cool.
3. Now gently pour the boiled fluid in a jar.
4. Add the boiled eggs into the jar. Close it and refrigerate overnight.
Pickled eggs are ready! Store in a cool place to make the pickle last longer.