Pickled beets and eggs

Yield: 1 Servings

Measure Ingredient
2 cans (16 oz.) sliced red beets
1 cup Cider vinegar
¼ cup Sugar
12 \N Hard boiled eggs, shells removed
1 teaspoon Salt
⅛ teaspoon Ground cloves
1 medium Onion, sliced

Drain beets; reserve 1 cup juice. In saucepan combine vinegar, sugar, salt, cloves, onion and juice. Bring to a boil, stirring occasionally. Add the beets; simmer uncovered for 10 minutes. Put the shelled eggs into a wide-mouth half-gallon jar. Pour in beets and liquid. Cool, cover and refrigerate for AT LEAST 24 hours. Turn jar occasionally to mix ingredients so eggs pickle evenly. Posted to Recipe Archive - 23 Mar 97 by ted by: ajewell@... on Mar 23, 9

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