pickled eggs

growing up in central pennsylvania, we went on lots of picnics and never without a jar of pickled eggs. at family gatherings someone always brought a jar of pickled eggs and beets. i have them in the fridge most of the time. i was telling a friend that i had started this blog and she requested this recipe. so kary, this is for you.

pickled eggs

2 dozen hard boiled eggs, peeled and placed in a large jar or covered crock (i use an old gallon mayo jar)

3 cans small or medium whole beets (now 15 oz)
1 1/2 cups apple cider vinegar
1 cup sugar
1 teaspoon salt
1 tablespoon peppercorns

place beets and beet juice in a saucepan along with the vinegar,sugar,peppercorns and salt and heat till sugar melts
pour over eggs

if the eggs are not covered, add just enough water to do the trick

let them sit on the counter till cooled and place in the refrigerator and forget about them for 2 or 3 days

slice and enjoy!

the pickled eggs will keep in the refrigerator for at least 2 weeks.

my mother always made them with equal parts sugar and vinegar but aunt ruth made them with more vinegar. there is no rule, play with the recipe and ENJOY!