RED BEET EGGS (PENNSYLVANIA DUTCH)|
1 doz. hard-boiled eggs,
peeled while warm
1 large can sliced beets with
1/4 c. cider vinegar
salt and pepper to taste
large container with lid (gal.
jug works well)
Hard-boil the eggs and peel while still warm. Heat the
beets, juice and vinegar almost to a boil and add salt and
pepper to taste. Place the peeled eggs in the jar and cover
with the warm beet mixture. Make sure the eggs are covered.
Cover and refrigerate overnight or all day to let the eggs
pickle and absorb the red juice. Rotate the jar gently at
first to make sure all eggs turn color.
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