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RED BEET EGGS (PENNSYLVANIA DUTCH) 1 doz. hard-boiled eggs, peeled while warm 1 large can sliced beets with juice 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!