Pennsylvania Dutch Red Beet Eggs

Recipe by luv2makesoup
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READY IN: 45mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Hard Boil Eggs.
  • Slice onion thinly.
  • In a sauce pan combine beets (with juice), onion sugar, water and salt.
  • Add vinegar here?.
  • Bring to boil and simmer 10 minutes.
  • After eggs are cooled, shell them and place in a large jar.
  • Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar).
  • Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days.
  • Enjoy!
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