Red Beet Eggs
"This is the best recipe for Pickled Beets. I got it from Dinner Bell Cookbook, page 1987, published 1980. This is an Amish Cookbook I purchased in Lancaster, PA. The eggs are "pickly" and not too sweet. Cook time is marinating time."
- Ready In:
- 48hrs 15mins
- Ingredients:
- 5
- Yields:
-
12 eggs
ingredients
- 15 ounces beets, undrained
- 2 cups white vinegar
- 1⁄2 cup sugar
- 2 teaspoons salt
- 1 dozen egg, hard cooked and peeled
directions
- Combine all ingredients (except eggs) in a medium saucepan.
- Cook over low heat until sugar is dissolved.
- Cool slightly.
- Pour over eggs in large container.
- Refrigerate for at least 2 days.
- Enjoy.
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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania
