Where sweet and sour come together in a delicious way, these classic pickled red beets and eggs are so simple to make.
INGREDIENTS:
2 - 15 oz. cans red beets, undrained
1 cup sugar
3/4 cup vinegar
1/8 teaspoon salt
12 hard-boiled eggs, peeled
INGREDIENTS:
2 - 15 oz. cans red beets, undrained
1 cup sugar
3/4 cup vinegar
1/8 teaspoon salt
12 hard-boiled eggs, peeled
DIRECTIONS:
Hard-boil a dozen eggs.
Hard-boil a dozen eggs.
Peel them.
In saucepan, mix red beets and juice
Add 1 cup of sugar
3/4 cup of vinegar
Add 1/8 teaspoon of salt
Bring to a boil
Pour over whole eggs
Allow to cool to room temperature; place in refrigerator for at least 24 hours. Serve and enjoy!
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