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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These ruby gems have always been a favorite of mine, even as a child. My friend Joan's recipe is the best! Ingredients:
1 dozen eggs, hard-boiled and peeled |
3 (16 ounce) cans red beets |
1 large onion, cut into rings |
1 1/2 cups white vinegar |
1 1/2 beet cans water |
1/2 cup sugar, to taste (i use less) |
Directions:
1. Place the hard-boiled eggs, the beets and the onion in a nonreactive container (gallon jar is great!).
2. Add the vinegar, water and sugar, to taste.
3. Refrigerate container.
4. Allow eggs to sit until they are cured .
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