Pickled beets and eggs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (16 oz.) sliced red beets |
| 1 | cup | Cider vinegar |
| ¼ | cup | Sugar |
| 12 | Hard boiled eggs, shells removed | |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Ground cloves |
| 1 | medium | Onion, sliced |
Directions
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