Pickled Beets and Eggs

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Pickled Beets and Eggs Ingredients

2 cn (16 oz.) sliced red beets	1 ts Salt
1 c Cider vinegar	1/8 ts Ground cloves
1/4 c Sugar	1 md Onion, sliced
12 Hard boiled eggs, shells

Instructions for Pickled Beets and Eggs

Drain beets; reserve 1 cup juice. In saucepan combine vinegar, sugar, salt, cloves, onion and juice. Bring to a boil, stirring occasionally. Add the beets; simmer uncovered for 10 minutes. Put the shelled eggs into a wide-mouth half-gallon jar. Pour in beets and liquid. Cool, cover and refrigerate for AT LEAST 24 hours. Turn jar occasionally to mix ingredients so eggs pickle evenly. Posted to Recipe Archive - 23 Mar 97 by ted by: ajewell@sound.net on Mar 23, 9

Main Ingredient: EggsCuisine: Uncategorized