Pickled Eggs And Beets

1. 1

   Hard-cook eggs; boil for 10 minutes and peel eggs.

2. 2

   Pour beet juice into measuring cup.

3. 3

   Place beets and eggs into container. Measure equal amounts of vinegar and sugar to beet juice.

4. 4

   Combine beet juice, vinegar and sugar in saucepan.

5. 5

   Heat over medium heat, stirring constantly, until sugar is dissolved.

6. 6

   Pour liquids over the beets and eggs.

7. 7

   Let stand at room temperature for several hours, then store in refrigerator for several days.

8. 8

   To serve, place on egg tray or other serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.