Pickled Eggs And Beets

1. 1

   Put eggs in saucepan and cover with cold water.

2. 2

   Bring to boil and reduce heat so eggs boil slowly for 20 minutes.

3. 3

   Remove from heat; drain.

4. 4

   Rinse with cold water and peel off shells.

5. 5

   Put eggs in large (1/2 gallon) jar with tight fitting lid.

6. 6

   In another saucepan, bring beets, salt, vinegar and sugar to rolling boil, stirring until sugar is dissolved.

7. 7

   Add sliced onion and whole cloves.

8. 8

   Pour hot beet mixture over eggs.

9. 9

   Cool, then refrigerate. Beet juice may seem too strong, but will be fine after 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.