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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this recipe in a very old family cookbook. My dad used to make these all of the time. Ingredients:
6 eggs, hard-boiled and peeled |
16 ounces canned beets, undrained |
3/4 cup cider vinegar |
1/4 cup sugar |
1 teaspoon pickling spices |
1/3 cup water |
1 pinch salt |
Directions:
1. Place eggs in a wide mouthed, half-gallon canning jar or other covered container.
2. Put beets and liquid into a medium size saucepan. Add vinegar, sugar, spices, water and salt. Bring just to boiling, stirring until sugar is dissolved. Pour beets and vinegar mixture into jar with eggs; adding additional water as needed to cover.
3. Cover jar and place in refrigerator to be served in 2-3 days.
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