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.

Ingredients

6 serv.

cider vinegar↗1 cup
beet juice (add water, if necessary, to make 1 cup)1 cup
brown sugar (packed)↗1⁄2 cup
salt↗1 teaspoon
hard-boiled eggs, shelled6
(15 ounce) can small round beets↗1

Step-by-step instructions

1
Boil first four ingredients gently for 5 minutes.
2
Cool the liquid then pour over eggs and beets, cover and let stand overnight (or up to three days) in the refrigerator.
3
To serve, cut eggs in half or quarters.

Source: food.com

Original recipe ↗

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