Pickled Eggs, Moms personal

By LTIPPETT

This is my mothers recipe handed down from generation to generation. Nothing special about it, but it's a really good recipe.

Ingredients

• 2 jars of pickled Beets
• 2 cups Vinegar
• 2 cups sugar
• 1 dozen hard boiled eggs. (shelled) or more if there's enough juice to cover them in the container.

Preparation

Step 1

Pour the beet juice into a measuring cup. If less than 1 cup, add water to give you 1 cup. Do this for each jar of pickled beets. (quantity of juice may differ in each jar)

Add Beet Juice, Sugar and Vinegar to a sauce pan and boil for 5 minutes so everything is dissolved and mixed. Let everything cool before adding to eggs.

Once the juice has cooled (but still very warm) pour juice mix over the pickled beets and eggs in a tall (I use the half gallon pitcher with the handle and lid) lock n lock container. If the juice is still quite warm, it seems to go into the eggs better.