Amish Pickled Eggs And Beets - cooking recipe

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
Preparation
    Boil first four ingredients gently for 5 minutes.
    Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
    To serve, cut eggs in half or quarters.

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