Red beet eggs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Beets |
| 1 | cup | Vinegar |
| ¾ | cup | Sugar |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Mixed pickling spices |
| 6 | Eggs, hard-cooked | |
| 1 | medium | Onion; thinly sliced and separated into rings |
Directions
Drain beets, reserving liquid. Pour liquid into a glass jar or bowl; add vinegar, sugar, salt, and spices; stir until sugar dissolves. Add beets, eggs, and onion; cover.
Chill 2 hours or longer before serving. Drain eggs and serve in one dish, beets and onions in another.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 02-12-95
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