Pickled Red Beet Eggs
My Pennsylvania Dutch grandmother, Florence Walter, used to make these pickled red beet eggs. They are especially great for picnics and a great way to preserve leftover eggs after Easter!
Ingredients
- 1 15-ounce can beets
- 1 onion thinly sliced
- 12 hard-cooked eggs shelled and left whole
- ¼ cup white sugar
- ½ cup vinegar
Instructions
- Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
- Pour sugar and vinegar into the saucepan with beet liquid; bring mixture to a boil. Reduce the heat to low, and let mixture simmer for 15 minutes.
- Pour beet juice mixture over beets, eggs, and onions. Seal the bowl or pitcher and refrigerate for at least 1 to 3 days; the longer they are allowed to rest the better they will taste.