My Pennsylvania Dutch grandmother, Florence Walter, used to make these pickled red beet eggs. They are especially great for picnics and a great way to preserve leftover eggs after Easter!
Ingredients
- 1 can beets , 15-ounce
- 1 onion , thinly sliced
- 12 hard-cooked eggs , shelled and left whole
- 0.25 cups white sugar
- 0.5 cups vinegar
Instructions
-
1
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
-
2
Pour sugar and vinegar into the saucepan with beet liquid; bring mixture to a boil. Reduce the heat to low, and let mixture simmer for 15 minutes.
-
3
Pour beet juice mixture over beets, eggs, and onions. Seal the bowl or pitcher and refrigerate for at least 1 to 3 days; the longer they are allowed to rest the better they will taste.
Nutrition Facts
Per serving
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