Aunt Ina's Pickled Red Eggs and Beets
8hard boiled eggs, peeled
2 can(s)(15 ounces each) whole pickled beets, drain and reserve juice
2large onions, thinly sliced
3/4 capple cider vinegar
1/8 tspblack pepper
How to Make Aunt Ina's Pickled Red Eggs and Beets
- Place eggs, beets, and onions 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 for 5 minutes. Pour hot liquid over eggs and beets. Cover and refrigerate for 24-48 hours before serving. To serve remove bay leaves, cloves (and onions, if desired) and serve cold.
- These eggs will not spoil for a long time but they become tough after 3 or 4 days so should be used up before then.