Pickled Eggs
2 1/2 dozen eggs, hard-boiled, shelled 1/2 cup vinegar 3-4 cans beets with juice
Pour vinegar and beet juice over eggs to cover. Refrigerate for 1 - 2 days before serving. They will keep up to 1 week. Optionally, add the beets from 1 of the cans in with the eggs.
Pour vinegar and beet juice over eggs to cover. Refrigerate for 1 - 2 days before serving. They will keep up to 1 week.
Optionally, add the beets from 1 of the cans in with the eggs.
Return to Non-Cucumber Pickles