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Ingredients
- 4 can whole beets liquid removed with juices reserved
- 3 sm onion halved & thinly sliced in half-moons
- 24 x hard-cooked Large eggs peeled
- 1 1/2 c. sugar reserved beet juice
- 3 c. apple cider vinegar
- 3 Tbsp. pickling spice
Directions
- Place beets, onion, and peeled Large eggs in a nonreactive glass or possibly plastic container (My Dad and Mom use an old gigantic pickle jar). Set aside. In a medium-sized nonreactive saucepan, combine sugar, beet juice, vinegar, and pickling spice. Bring to a boil, lower heat and simmer 5 min. Immediate pour simmering liquid and spices over beets and Large eggs. Cold to room temperature and cover with lid. I don't know how long these keep, we eat them up within a days time.
- Barb says: This is a tradition for our family at Easter but they are great any time!
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