Recipe: Pickled Red Beet Eggs

This recipe came from Mary Rohrer,
a Mennonite from Pennsylvania. It
is very good and very easy.
Red Beet Eggs
1 can (1pound) small whole beets
(do not drain)
1 cup cider vinegar
1/3 cup sugar
3/4 tsp. salt
1/4 cup water(about)
8 hard-cooked eggs, shelled
1. Empty beets and their liquid
into a small saucepan; add vinegar,
sugar and salt and heat just until
sugar dissolves.
2.Place eggs in a medium-size bowl
(or in a 1/2 gallon preserving jar
which is the way Mrs. Rohrer does
it), pour in beet mixture and add
just enough water so that liquid
covers eggs. Cover and marinate 2
to 3 days, stirring (or inverting
jar gently) now and then so that
eggs redden evenly.
3.Serve beets along with eggs.




Cover and marinate in refrigerator
2 to 3 days before serving,
stirring now and then or inverting
jar of eggs and beets gently a few
times, so that all eggs redden
evenly.
3. Serve beets along with eggs.