Recipe by Mercy
This is an easy recipe that my grandmother used to serve in the spring. My brother still refers to this dish as "Easter eggs". Slices of onion or hot pepper may also be added to the pickling liquid with the beets and eggs.
- 1 cup cider vinegar
- 1 cup beet juice (add water, if necessary, to make 1 cup)
- 1⁄2 cup brown sugar (packed)
- 1 teaspoon salt
- 6 hard-boiled eggs, shelled
- 1 (15 ounce) cansmall round beets