This may be an odd recipe for some but for me...it reminds me of Ohio, my grandma and springtime. :)
I love pickled eggs and so do my kids.
Pickled Eggs
32 oz. can red beets, undrained
1 cup sugar
3/4 cup vinegar
1/8 tsp. salt
12 hard boiled eggs, peeled
In a saucepan, mix red beets and juice, sugar, vinegar and salt. Bring to a boil.
Pour over whole eggs. Allow to cool to room temperature; place in fridge for at least 24 hours. (The longer, the better. But sometimes it is hard for the kids to wait.)
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