|Pickled Red Beet Eggs|
"My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are in particular excellent for picnics. The aggregate of pickled eggs, beets, and onions is really something unique. A outstanding way to burn up left-over Easter-eggs too!"
- 1 (15 ounce) can beets
- 1 onion, thinly sliced
- 12 tough cooked eggs, shelled and left entire
- 1/four cup white sugar
- half of cup vinegar
|Prep : 25M||Cook : 12M||Ready in : 45M|
- Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a huge bowl or pitcher.
- Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and permit the mixture simmer 15 mins.
- Pour the beet juice combination over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for as a minimum one to 3 days; the longer they are allowed to sit down the better they will flavor.
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