Wednesday, August 20, 2014

Sweet Pickled Eggs and Beets

Sweet Pickled Eggs and Beets 

1 dozen eggs
2 cups beet juice
1 cup brown sugar
1 cup cider vinegar

Boil eggs, cool and shell.  Place in bowl with drained beets and onions. Bring the 2 cups of beet juice to a boil.  Reduce heat and add vinegar and brown sugar.  Allow to simmer until brown sugar has dissolved.  Pour over eggs, beets, and onions; cover and let stand in refrigerator for at least 2 days.

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