Pickled Eggs
7 ingredients
5 steps
Ingredients
- 1 (1 lb.) can sliced beets (not drained)
- 1 c. cider vinegar
- 1/3 c. sugar
- 3/4 tsp. salt
- 1/4 c. water
- 8 hard-boiled eggs, shelled
- 1 medium sliced onion (optional)
Directions
-
1Empty beets and their liquid into a small saucepan.
-
2Add vinegar, sugar and salt; heat until sugar dissolves.
-
3Cool mixture to room temperature.
-
4Place eggs in a preserving jar.
-
5Pour in beet mixture and add just enough of the water to cover eggs. Cover and marinate in the refrigerator for 1 to 2 weeks before serving, stirring occasionally.
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