Simple Pickled Eggs & Beets |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a simple, but absolute favorite recipe that I have been eating since I was a little wee one. I usually add 2 cans of beets because I like beets. This recipe keeps well in the refrigerator, and you can add more eggs or beets to the juice at any time, if you need to. Well recieved at picnics and potlucks. Ingredients:
1 (15 ounce) can whole medium beets, with juice |
6 hard-boiled eggs, peeled |
1 medium onion, sliced into rings |
1 cup white vinegar |
1/2 cup white sugar |
1/4 teaspoon black pepper |
1/4 teaspoon salt |
1/8 teaspoon garlic powder |
Directions:
1. In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted.
2. Let cool In large container, combine beets, eggs, and onions.
3. Pour vinegar mixture over all and mix to combine.
4. Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).
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