Red Beets and Eggs
2 (1 lb.) cans small size whole beets or
fresh cooked beets
1 c. vinegar
1/2 c. sugar
1 tsp. salt
6 hard boiled eggs, shelled
Drain beets, reserve liquid. Place beets
in quart jar. Measure reserved liquid.
If necessary add enough water to make 1
cup. In a small saucepan, combine beet
liquid, vinegar, salt and sugar; boil
and pour over beets. Then refrigerate
for 24
hours. Next day, remove beets and store
in refrigerator in covered container.
Into the jar with the beet liquid, put
the cooked eggs and refrigerate them 24
hours. Serve drained eggs and cut them
in half lengthwise.
Makes 6 servings.
http://www.nancyskitchen
