Red Beet Eggs
Red Beet Eggs - a Pennsylvania favorite! Sweet, tangy and sour - a unique take on your average hard boiled egg.
- 1/2 dozen hard boiled eggs
- 1 can small sliced beets 15 oz
- 1/3 cup white vinegar
- 1/3 cup cider vinegar
- 2 tablespoon sugar
- 1/2 teaspoon salt
Cook, cool and peel eggs.
Strain liquid from can of beets into small saucepan. Set beets aside.
Combine both vinegars, sugar and salt with beet liquid in saucepan.
Bring to a boil and simmer for 5 minutes.
Put eggs in an appropriate sized jar. Put beets on top.
Pour vinegar mixture over eggs and beets in jar.
Cover and refrigerate. Try to forget about them for a few days - at least two days. Three days and they're awesome...a few days more and they're perfect.
This recipe easily doubles or triples. Enjoy!