INGREDIENTS:
2 - 15 oz. cans red beets, undrained
1 cup sugar
3/4 cup vinegar
1/8 teaspoon salt
12 hard-boiled eggs, peeled
Hard-boil a dozen eggs.
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 DIRECTIONS: 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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Tracy CarothersThis blog is powered by the ramblings of a wife, mother, home executive, homeschooler and a photographer and chef wannabe. I’m just here sharing those bloggable moments in the hopes of being an encouragement along the way. Archives
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