An Easter Tradition

Pickled eggs... just like Mom used to make. :)


12 hard-boiled eggs, peeled
2 (15 0z.) cans of red beets
1/2 c. sugar
1 c. vinegar (apple cider or white)

Drain liquid from beats into saucepan. Stir in sugar and vinegar. Bring to a boil, and then reduce heat to low and simmer 10-15 minutes.

Put eggs and beets into large jar or container of your choice. Pour the beat juice mixture over the beets and eggs. Put lid on container and refrigerate for at least one day before eating. (They taste best after a few days.)

*After I made these, I wondered how long they would keep in the fridge. Check out THIS SITE to find out.

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