A recipe for Pickled Eggs and Beets. Follow the simple recipe instructions for Pickled Eggs and Beets shared by other home cooking experts.
Ingredients
2 bn. Small red beets6 Hard boiled eggs, shelled
1/2 c. Cold water
1/4 c. Brown sugar
1/2 c. Vinegar
Directions
1. Boil the red beets until tender and then skin.2. Place the skinned beets in a pan and add the sugar, vinegar and
water. Boil for 10 minutes. 3. Let the cooked beets stand in the broth for several days, two or
three, in the refrigerator. 4. Hard boil the eggs, cool, shell and then add to the liquid. Store
in the refrigerator for at least two days before using. 5. Use the eggs and beets within a month. Store in the refrigerator.
