Pennsylvania Dutch Red Beet Eggs Recipe
Ingredients
5 med. beets
1 c. vinegar
1 c. water
1/2 c. sugar
1 tsp. salt
8 hard cooked eggs
Directions
Boil beets until tender; remove skins and slice 1/2 inch thick.
Blend vinegar, water, sugar and salt.
Pour mixture over beets; refrigerate overnight.
Next day remove one half the beet slices; add whole shelled eggs.
Refrigerate another day until eggs become rosy red in color.
Use sliced eggs as a salad garnish or serve with beets as a salad.
Blend vinegar, water, sugar and salt.
Pour mixture over beets; refrigerate overnight.
Next day remove one half the beet slices; add whole shelled eggs.
Refrigerate another day until eggs become rosy red in color.
Use sliced eggs as a salad garnish or serve with beets as a salad.
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