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This mix features the traditional balance of sweet, sour and beet flavors for a perfect batch of pickled eggs every time. Simply dissolve the mix in warm water then add to hard boiled eggs. This mix can also be used to make a delightful vinaigrette salad dressing. *Yields two dozen eggs.

Cooking Instructions

1. Pickled Red Beet Eggs
2. 3 Cups Warm Water
3. 1 Cup Pickled Red Beet Egg Mix
4. 12 Eggs (hard boiled and peeled)
5. 1. Place eggs in a pan with enough water
6. to cover them; bring to a boil.



(Hint:

7. Older eggs always peel the easiest
8. an look the nicest.)
9. 2. When the eggs begin to boil, cover them
10. and remove them from the burner to steam for
11. 20 minutes. Cool the eggs in running water
12. and peel them.
13. 3. Mix the warm water and Pickled Red Beet
14. Egg Mix until dissolved.
15. 4. Simply pour the liquid over the eggs and
16. refrigerate overnight (stir occasionally).

List of Ingredients

1. All Natural
2. Ing: Natural Evaporated Cane Juice,
3. Dextrose, Sea Salt, Red Beet, White
4. Vinegar Powder, Citric Acid, Natural Beet
5. Coloring, ExpellerPressed Non GMO Canola
6. Oil, Onion Powder,
7. Ascorbic Acid (Vitamin C).
8. **Contains: Soy Ingredients.
9. **Packaged in a facility that also processes
10. products containing: peanuts, tree nuts,
11. soybeans, milk, egg, fish, crustacean
12. shellfish and wheat ingredients.
13. Product information/materials may change.