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Amish Pickled Eggs And Beets Recipe

by CookEatShare Cookbook

Ingredients

6 hard-boiled large eggs, shelled 1 can sm. round beets 1 c. white vinegar

1 c. beet juice (add in water, if necessary, to make 1 c.) 1/2 c. brown sugar 1 teaspoon salt

Directions

1. Put together the following:
2. Boil gently for 5 min. Cool. Pour over large eggs and beets, cover and let stand overnight in refrigerator. To serve, cut large eggs in half or possibly quarters.

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