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.
- 236.59 ml cider vinegar
- 236.59 ml beet juice (add water, if necessary, to make 1 cup)
- 118.29 ml brown sugar (packed)
- 4.92 ml salt
- 6 hard-boiled eggs, shelled
- 425.24 g cansmall round beets