Pickled Eggs

Ingredients

• 1 doz. (12) hard boiled eggs
• 1 (15oz) can whole beets
• 1 tsp salt
• Vinegar

Instructions

1. Peel the hard boiled eggs and put them in a jar. (I use a 46 fl. oz. pickle jar.)
2. Add the beets with their liquid.
3. Cover with vinegar.
4. Refrigerate for 24 hours. Eat withing one week. the longer they sit the deeper the pink color penetrates

Theory of the Dish

I learned this from my dad. I remember him making these when I was a kid. He got the recipe from his mom who was Pennsylvania Dutch. It's a really simple recipe. I like to use whole beets because they are the same size and shape as the eggs, but sliced beets work just as well. Some people boil the vinegar and add sugar, cinnamon, cloves, pepper corns, and onions. I like this simple recipe.