Pickled Eggs

This is a recipe that I grew up with. My Great Grandmother was Pennsylvania Dutch and this recipe came from her recipe book.

I changed the recipe so I could eat the eggs.   I can't use sugar, nor can I use vinegar.

Pickled Eggs My Way
1 Can red beets
1/4 cup Xylitol
1/2 cup lemon juice
1/2 cup cold water
1/2 teaspoon salt
3 to 4 whole cloves
1 small piece stick cinnamon

6 eggs, I usually use 8 (hard boiled)

In a sauce pan combine all ingredients except the eggs and beets.
Cook the juice for 10 minutes at a light boil
Add beets to the juice to warm
Place hard boiled eggs and juice in a jar and pour juice over
Let Stand in refridgerator for close to 5 days before eating
That is the hard part...letting them sit for 5 days. We usually test them around the 3rd day but usually the juice is not clear through to the yolk.

Below is the original recipe
Pickled Eggs
1 Can red beets
1/4 cup brown sugar
1/2 cup vinegar
1/2 cup cold water
1/2 teaspoon salt
3 to 4 whole cloves
1 small piece stick cinnamon

6 eggs, I usually use 8 (hard boiled)

In a sauce pan combine all ingredients except the eggs and beets.

Cook the juice for 10 minutes at a light boil

Add beets to the juice to warm

Place hard boiled eggs and juice in a jar and pour juice over

Let Stand in refridgerator for close to 5 days before eating

That is the hard part...letting them sit for 5 days. We usually test them around the 3rd day but usually the juice is not clear through to the yolk