Aunt Ina's Pickled Red Eggs and Beets
By
Kathie Carr
@kathiecc
1
Ingredients
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8hard boiled eggs, peeled
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2 can(s)(15 ounces each) whole pickled beets, drain and reserve juice
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2large onions, thinly sliced
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1cup sugar
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3/4 capple cider vinegar
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1/2 tspsalt
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1/8 tspblack pepper
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2bay leaves
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12whole cloves
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.