Recipe - Moms Red-Beet Eggs (Pickled Eggs)

12 Whole hardboiled eggs,
peeled
2 cn Small whole red beets (1415
oz each), drained, reserve
juice for below
One half cup Granulated sugar
One half cup Apple cider vinegar
1 cup Red beet juice + water if
needed

The quantities above are roughly correct and doubled from mom's basic
recipe. Here is how she would do it in fact:

Measure One half cup granulated sugar into a 2 cup measuring cup. Fill the cup
to the 1 cup mark with apple cider vinegar. Then fill to the 2 cup mark
with drained red beet juice. If there isn't enough juice, add water to fill
the 2 cup measure. Stir to dissolve sugar and taste for sweet and sour
taste. Adjust if necessary. Add peeled hard boiled eggs and red beets. I
prefer small whole beets, but you can use cut or sliced up or any type you want.
Refrigerate at least 24 hours for them to develope a nice redpurple color.
I always loved the "whites" of the egg, but tossed the yolks. To make it
last longer, we have added more hard boiled eggs to leftover juice several
times without getting sick. Just keep them refrigerated.

You can use this basic Sweet 'n Sour Sauce (using all water instead of red
beet juice) to flavor steamed spinach (with a bit of cooked
bacon....actually alot if I make it), or other vegetables and salads.

Recipe by: Mary Shermeyer (my mom) Posted to TNT Prodigy's Recipe
Exchange Newsletter by 4paws@netrax.net (ShermeyerGail) on Mar 26, 1997