Pickled Eggs

This is a family favorite and great for picnics!  Mom always stored the pickled eggs/beets in a very large glass jar.  It was always fun to ‘fish’ out the eggs and beets from the jar 🙂

1 can red beets
Drain juice into small pan
Add:  1 cup sugar, 1 cup cider vinegar
Stir and heat until sugar dissolves. Remove from heat, pour over beets.
Add hard boiled eggs (as many as you like, we always made 1 dozen).
Place in a large container and put in refrigerator for a few hours or overnight, so that the juice can flavor the eggs and beets.  May have to stir them occasionally, so they can absorb the flavor and color.

Mom had the following note on the recipe:  “This is a very good recipe – it is popular at my church, and everyone who eats the eggs and beets, always wants to copy the recipe. I have used this recipe for over 50 years, it came from a schoolmate, from high school.  I graduated from high school in 1949.”




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