Amish Pickled Eggs and Beets
"This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as "Easter eggs". Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs."
- 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) cansmall round beets
Preparation time 15mins
Cooking time 15mins
Adapted from food.com
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.
The longer they sit the better they soak up the juice.