Pickled Eggs and Beets
Serving Up Southern
eggs, hard boiled
15 ounce cans whole pickled beets, 1 cup juice reserved
onion, sliced into strips
ground black pepper
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.