Pickled Red Beet Eggs Best Dishes

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Pickled Red Beet Eggs

"My Pennsylvania Dutch grandmother, Florence Walter, used to make those. They are particularly first rate for picnics. The combination of pickled eggs, beets, and onions is truely some thing special. A exquisite way to dissipate left-over Easter-eggs too!"

Ingredients :

1 (15 ounce) can beets
1 onion, thinly sliced
12 difficult cooked eggs, shelled and left entire
1/four cup white sugar
half cup vinegar

Instructions :

Prep : 25M	Cook : 12M	Ready in : 45M

Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
Pour sugar and vinegar into the saucepan with the beet liquid and produce the mixture to a boil. Reduce the heat to low, and permit the combination simmer 15 mins.
Pour the beet juice aggregate over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for as a minimum one to three days; the longer they're allowed to sit down the higher they may flavor.

Notes :

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