My recent batch of pickled eggs are done.
Been in the fridge for 2 weeks.
Oh Yeah!
Ingredients
2 cans (15 ounces each) whole beets
12 hard-cooked eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar
Directions
1. Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
2. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
3. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 12 servings.
I add sweet onions to mine.
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