Red Beet Eggs

• Vegetarian
• Gluten free

• Produce

  • 1 can Beets, small

• Refrigerated

  • 6 Eggs, hard

• Baking & Spices

  • 1/2 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/3 cup Cider vinegar
  • 1/3 cup White vinegar

Found on craftycookingmama.com

Description

Ingredients

• ½ dozen hard boiled eggs
• 1 can small sliced beets (15 oz)
• ⅓ cup white vinegar
• ⅓ cup cider vinegar
• 2 tablespoon sugar
• ½ teaspoon salt

Directions

• Cook, cool and peel eggs.
• Strain liquid from can of beets into small saucepan. Set beets aside.
• Combine both vinegars, sugar and salt with beet liquid in saucepan.
• Bring to a boil and simmer for 5 minutes.
• Put eggs in an appropriate sized jar. Put beets on top.
• Pour vinegar mixture over eggs and beets in jar.
• Cover and refrigerate. Try to forget about them for a few days - at least two days. Three days and theyre awesome...a few days more and theyre perfect.
• This recipe easily doubles or triples. Enjoy!