My Pennsylvania Dutch grandmother Florence Walter used to make these pickled red beet eggs They are especially great for picnics and a great way to preserve leftover eggs after Easter
Prep Time
45 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Drain liquid from the beets into saucepan. Place beets
onions
and eggs into a large bowl or pitcher.
Pour sugar and vinegar into the saucepan with beet liquid; bring mixture to a boil. Reduce the heat to low
and let mixture simmer for 15 minutes.
Pour beet juice mixture over beets
eggs
and onions. Seal the bowl or pitcher and refrigerate for at least 1 to 3 days; the longer they are allowed to rest the better they will taste.