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Pickled Eggs and Beets
When I try to describe how wonderful pickled eggs taste, my family, even my husband, give me a deer in the head lights stare. The eggs become a beautiful red color and I thought they were grand.
Ingredients
6 large eggs 5 medium beets
1 cup cider vinegar
1/8 cup sugar
Place the eggs in a pan with enough cold water to cover the eggs by an inch, and heat to boiling over high heat. Remove from the heat and cover tightly. Let them stand for 15 minutes, and pour off the hot water and run cold water over the eggs to cool. Remove the shells from the eggs and set aside.
Trim the tops from the beets leaving about 1 inch of stem attached. This would keep the beets from bleeding I was told. Scrub the beets well under running cold water. In a 3 quart saucepan place the whole beets and enough water to cover. Heat to boiling over high heat. Reduce heat to medium low, cover and simmer 20 to 25 minutes until beets are tender. Reserve 1 cup of the water the beets were cooked with, then drain the beets and remove beet skins under cold running water. Slice beets.
Place the whole eggs in a bowl and layer sliced beets on top of the eggs.
In a saucepan, combine vinegar, sugar and reserved beet water, and heat to boiling over high heat. Pour the vinegar mixture over the eggs and beets. With a spoon gently turn the eggs occasionally for even color. When mixture is cool, cover and refrigerate over night.
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