| Pickled Eggs and Beets
2 bunches of small red beets
6 hard boiled eggs, shelled
1/2 cup of cold water
1/4 cup of brown sugar
1/2 cup of vinegar Boil the red beets until tender and then skin. Place the skinned beets in a pan and add the sugar, vinegar and water. Boil for 10 minutes. |
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Let the cooked beets stand in the broth for several days, in the refrigerator. Hard boil the eggs, cool, shell and then add to liquid. Store in the refrigerator for at least two days before using. Use the eggs and beets within a month. Store in the refrigerator. |
