Pickled Beets and Eggs

By á-47

Ingredients

• 8 eggs, hard-boiled
• 2 (156 oz) cans whole picked beets, juice reserved
• 1 onion, chopped
• 1 cup white sugar
• 3/4 cup cider vinegar
• 1/2 tea. salt
• 1 pinch pepper
• 2 bay leaves
• 12 whole cloves

Preparation

Step 1

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

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

Pour hot liquid over beets and eggs. cover, and refrigerate 48 hours before using.

May be a bit too sweet. However, if you put some Tabasco on these, the sweet/hot flavor is very, very good.