Recipe - Beet Pickled Eggs

1 Jar (16 Oz) pickled beets or
sweet pickles
6 Hard cooked eggs

Drain beets, reserving liquid. Cover and refrigerate beets. Pour reserved
beet liquid over eggs in sealable container. Cover. Refrigerate several
hours or overnight, turning eggs occasionally, if necessary, to pickle
evenly. Remove eggs from liquid and drain. TO serve: Cut eggs in half
length. Serve with reserved beets if desired. Serves 6

NOTES : Tootie Notes: This is a standard for us on the 4th of July. I serve
in a pretty footed cut glass jar. The red blends with my red, white and
blue color scheme plus these go well with bar b que as an added side dish
for the meat. Set them out at the last minutethey taste better well
chilled. If I have the time, I will set the contained down in the tub of
ice with the drinks and other items. The icy container with ice cold eggs,
so good. The sweet pickled eggs are good also, but prefer the beet pickled
eggs. These look just as well in an old half gallon jar.
Recipe by: Texas Egg Council

Posted to BakeryShoppe Digest V1 #218 by Bill Spalding
billspa@icanect.net on Sep 04, 1997