Pennsylvania Dutch Red Beet Eggs

1. 1

   Hard Boil Eggs.

2. 2

   Slice onion thinly.

3. 3

   In a sauce pan combine beets (with juice), onion sugar, water and salt.

4. 4

   Add vinegar here?.

5. 5

   Bring to boil and simmer 10 minutes.

6. 6

   After eggs are cooled, shell them and place in a large jar.

7. 7

   Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).

8. 8

   Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.

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