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Prep Time: 15 Minutes Cook Time: 2880 Minutes |
Ready In: 2895 Minutes Servings: 2 |
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This is the best recipe for Pickled Beets. I got it from Dinner Bell Cookbook, page 1987, published 1980. This is an Amish Cookbook I purchased in Lancaster, PA. The eggs are pickly and not too sweet. Cook time is marinating time. Ingredients:
15 ounces beets, undrained |
2 cups white vinegar |
1/2 cup sugar |
2 teaspoons salt |
1 dozen egg, hard cooked and peeled |
Directions:
1. Combine all ingredients (except eggs) in a medium saucepan.
2. Cook over low heat until sugar is dissolved.
3. Cool slightly.
4. Pour over eggs in large container.
5. Refrigerate for at least 2 days.
6. Enjoy.
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