Pickled Eggs with Beets

On the Menu Today~
Pickled Eggs with Beets

When I was growing up,
our Easter Dinner would not be complete
without these wonderful tasting,
brightly colored eggs.
My mom served pickled eggs & beets
with thinly sliced onions and
warmed sauerkraut.

Pickled Eggs and Beets

Ingredients

• 2 (15 oz) cans whole beets
• 12 hard-boiled eggs, peeled
• 1 cup sugar
• 1 cup water
• 1 cup apple cider vinegar
• 1 tablespoon pickling spice
• thinly sliced onions
• warmed sauerkraut

Cooking Directions

1. Drain beets, reserving 1 cup juice (discard remaining juice or save for another use) Place beets and eggs in a 2-quart glass bowl or jar. In a small saucepan bring the sugar, water, vinegar, reserved beet juice and pickling spice to a boil. Pour over beets and eggs; cool.
2. Cover tightly and refrigerate for at least 24 hours before serving.

Eggs, Beets, Easter

To serve:

• Remove eggs and beets with slotted spoon.
• Place in a bowl with thinly sliced onions.
• Serve with warmed sauerkraut