Pickled Red Beet Eggs Popular Recipes

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Pickled Red Beet Eggs

"My Pennsylvania Dutch grandmother, Florence Walter, used to make those. They are especially amazing for picnics. The aggregate of pickled eggs, beets, and onions is absolutely some thing special. A top notch way to burn up left-over Easter-eggs too!"

Ingredients :

1 (15 ounce) can beets
1 onion, thinly sliced
12 difficult cooked eggs, shelled and left complete
1/4 cup white sugar
half of cup vinegar

Instructions :

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

Drain liquid from the beets into saucepan. Place beets, onions, and eggs right into a huge bowl or pitcher.
Pour sugar and vinegar into the saucepan with the beet liquid and convey the combination to a boil. Reduce the warmth to low, and permit the aggregate simmer 15 minutes.
Pour the beet juice aggregate over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at the least one to 3 days; the longer they are allowed to sit the better they may taste.

Notes :

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