Pickled Beets & Eggs

By Joan_Z

Ingredients

• 8 hard boiled eggs
• 2 15 oz cans whole pickled beets - juice reserved
• 11 onion - chopped
• 1 cup white sugar
• 3/4 cider vinegar
• 1/2 tsp. salt
• 1 pinch black pepper
• 2 bay leaves
• 12 whole cloves

Preparation

Step 1

Peel hardboiled eggs

Place beets, onion & peeled eggs in non-reactive glass or plastic container. Set aside

In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juicre, vinegar, salt, pepper, bay leaves & cloves. Bring to a boil, lower heat, and simmer for 5 minutes.

Pour hot liquid over beets and eggs. Cover and refrigerator 48 hours before using.