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Prep Time: 25 Minutes Cook Time: 1440 Minutes |
Ready In: 1465 Minutes Servings: 12 |
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A festive assortment of pickled eggs, onions and beets that is perfect for picnics or family gatherings Ingredients:
12 whole eggs |
1/4 cup white vinegar |
1 tablespoon salt |
5 tablespoons sugar |
1 lb red beet (1 can, drained) |
1 large onion, sliced into rings |
3 cups water (or use the drained beet liquid and enough water to make 3 cups) |
Directions:
1. Hard boil eggs and peel (cover the eggs with cold water, bring to a hard boil, boil for two minutes, cover and remove from heat; let set for 15 minutes before rinsing with cold water and peeling).
2. While eggs are still warm, boil together water, vinegar, sugar and salt.
3. Add the beets, onions and eggs to the hot mixture.
4. Refrigerate for at least 24 hours before serving.
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