Pickled Eggs and Beets
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
- Layer eggs, beets, and onions in a glass jar or container.
- 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.
- Pour over eggs and beets. Cover and refrigerate. Best if refrigerated at least 48 hours before serving.
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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