Pickled eggs & beets
Yield: 6 Servings
Ingredients:
- 2 bn Small red beets
- 6 Hard boiled eggs shelled
- 1/2 c Cold water
- 1/4 c Brown sugar
- 1/2 c Vinegar
Instructions:
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 liquid. Store in the refrigerator for at least two days before using. 5. Use the eggs and beets within a month. Store in the refrigerator.
