A recipe for Pickled Eggs Beets - - Ingredients -

Place eggs in a wide-top 1 1/2 pint jar and pour hot beet juice mixture over them. Place several beet slices over eggs to keep them submerged. Cover and refrigerate overnight (or longer).

This is a simple, but absolute favorite recipe that I have been eating since I was a little wee one. I usually add 2 cans of beets because I like beets. This recipe keeps well in the refrigerator, and you can add more eggs or beets to the juice at any time, if you need to. Well recieved at picnics

If you like pickled onions along with your eggs, you'll like this recipe. The juniper berries can be eliminated.

May be prepared up to 3 days in advance. Into a 1 qt. saucepan, drain liquid from beets. Place beets in 1 1/2qt jar or non-reactive bowl. Into the beet juice, stir vinegar and remaining ingreds. Over high heat, heat mixture to boiling. Pour hot beet-juice mixture over egs and beets. Cover and

1. Boil the red beets until tender and then skin. 2. Place the skinned beets in a pan and add the sugar, vinegar and water.Boil for 10 minutes. 3. Let the cooked beets stand in the broth for several days, two or three, in the refrigerator. 4. Hard boil the eggs, cool, shell and then add to the