Pickled Eggs, Beets and Onions

Recipe by Kathy228
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the eggs, sliced onions, and beets in a large jar. Set aside.
  • In a saucepan, combine the remaining ingredients and slowly boil for 10 minutes. Let cool.
  • Pour the cooled vinegar solution over the eggs, onions and beets. If the juice does not cover them, add additional water/vinegar (1:1) to cover. Refrigerate.
  • Can be eaten in 24-hours, but are better after a couple of days. Store in fridge.
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