Aunt Ina's Pickled Red Eggs and Beets
- hard boiled eggs, peeled
- 2 can(s)
- (15 ounces each) whole pickled beets, drain and reserve juice
- large onions, thinly sliced
- cup sugar
- 3/4 c
- apple cider vinegar
- 1/2 tsp
- 1/8 tsp
- black pepper
- bay leaves
- whole cloves
How to Make Aunt Ina's Pickled Red Eggs and Beets
- 1Place 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.
- 2These eggs will not spoil for a long time but they become tough after 3 or 4 days so should be used up before then.