Amish Pickled Eggs and Beets |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as Easter eggs . Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs. Ingredients:
1 cup cider vinegar |
1 cup beet juice (add water, if necessary, to make 1 cup) |
1/2 cup brown sugar (packed) |
1 teaspoon salt |
6 hard-boiled eggs, shelled |
1 (15 ounce) can small round beets |
Directions:
1. Boil first four ingredients gently for 5 minutes.
2. Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
3. To serve, cut eggs in half or quarters.
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