Pickled Beets & Eggs
12 boiled eggs (bring to a boil; turn off heat, cover and let sit for at least 10 minutes)
1 cup sugar
1 ½ teaspoons salt
1 ½ cups white vinegar
2 cans of small, whole beets (I buy them in glass jars, don’t care for the metal taste)
Drain beets, reserving juice. Put beets and eggs in a half gallon container. (I use a glass one – they are pretty to look at!)
Mix sugar, salt and vinegar. (I put this mixture on the stove, low heat, stirring constantly until sugar is dissolved. Cool.) Add about 2 cups of the beet juice. Pour over eggs and beets (mix them so they look pretty). Save any leftover juice. You can add more eggs later.
Let set in refrigerator a day or two – or until the eggs are rosy red.
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