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Red Beet Pickled Eggs Recipe

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This recipe for Red Beet Pickled Eggs is from "BEAT THE STEW", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅓ c. apple cider vinegar ( herb or raspberry vinegar is nice too)
¼ tsp. salt
dash of pepper
¼ c. brown sugar
1 tsp. dry mustard
16 oz. can of beets, undrained
8 hard boiled eggs
Directions:
Directions:
Mix all together is a bowl and add eggs, making sure that they are mostly submerged. Put in refrigerator for 24 hours. Will keep for a week.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
This recipe has been in my family for several generations. The original recipe called for 1/2 c. vinegar, but I prefer 1/3 c. It also called for a dozen eggs.

 

 

 

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