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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Ever since I can remember, my Mother served pickled eggs at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. Ingredients:
2 cans (15 ounces each) whole beets |
12 hard-cooked eggs, peeled |
1 cup sugar |
1 cup water |
1 cup cider vinegar |
Directions:
1. Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
2. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
3. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 12 servings.
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