Pickled Eggs and Beets

Author Serving Up Southern

Ingredients

  • 8 eggs, hard boiled
  • 2 15 ounce cans whole pickled beets, 1 cup juice reserved
  • 1 onion, sliced into strips
  • 1 cup white sugar
  • 3/4 cup cider vinegar
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 2 bay leaves
  • 12 whole cloves

Instructions

  1. Layer eggs, beets, and onions in a glass jar or container.
  2. In a saucepan combine the vinegar, beet juice, salt, pepper, bay leaves, and cloves. Bring to a boil. Lower heat and simmer for 5 minutes.
  3. Pour over eggs and beets. Cover and refrigerate. Best if refrigerated at least 48 hours before serving.