Pickled Eggs And Beets Recipe

How to make it

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• In 2 quart saucepan place eggs and enough cold water to cover eggs by 1”.
• Heat to boiling over high heat then immediately remove saucepan from heat and cover tightly.
• Allow to stand 15 minutes then pour off hot water and run cold water over eggs to cool.
• Remove shells from eggs then set aside to cool.
• Meanwhile trim tops from beets leaving 1” stems attached.
• Scrub beets well under cold running water.
• Place whole beets and enough water to cover then heat to boiling over high heat.
• Reduce heat to medium low then cover and simmer 25 minutes.
• Reserve 1 cup beet cooking liquid then drain beets well.
• Immediately remove beet skins under cold running water and slice beets.
• Place whole eggs in medium bowl and layer sliced beets on top of eggs.
• Combine vinegar, sugar and reserved beet cooking liquid then heat to boiling over high heat.
• Pour vinegar mixture over eggs and beets.
• With spoon gently turn eggs occasionally for even color until egg and beet mixture is cool.
• Cover and refrigerate at least 24 hours.