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    Pickled Eggs And Beets


    Source of Recipe


    Aunt Saunny

    1 (13 1/4 ounce) can sliced beets
    1/2 cup sugar
    1/4 cup vinegar
    1/2 cinnamon stick
    6 whole cloves
    8 hard cooked eggs, shelled

    Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in a saucepan. Add sugar, vinegar, cinnamon stick and cloves; bring to a boil. Remove from heat. Place eggs in a bowl, top with beets; pour liquid over all. Cover and chill for 4 hours or overnight. Remove cinnamon stick and cloves before servings.
    Makes 8 servings.

 

 

 

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