Amish Pickled Beets and Eggs
( My MIL's Recipe )
6 eggs hard boiled and peeled
1 15oz.can of sliced beets,drain and reserve beet juice
1/2 Cup sugar
1/2 Cup apple cider vinegar
1 small onion peeled and sliced thin into rings
1 teas. salt.
In a small sauce pan bring to a boil,beet juice,vinegar,sugar and salt.Make sure to dissolve the sugar and salt
In a quart jar put 1/2 the sliced onions and beets then the eggs.
then place the hard boiled eggs on top of that and finish off with the rest of the beets and onions.
Pour the hot beet juice mixture over the top of the beets ,onions and eggs.If need be add more
boiling water to cover the beets,onions and eggs.put cover on jar and shake gently if adding water
to mix the beet juice mixture and water.Set on the counter and allow to cool.
place in refrigerator and allow it to sit for 4 days before serving.When serving I cut them in half
and serve on a plate,serve the pickled beets and onions from a bowl,this is great served with ham.
I make these every Easter,Hubby's request and also in honor of my MIL.