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red Beet Eggs 4 Cups White Vinegar
2 Cups Granulated Sugar
2 Teaspoons Salt
2 Dozen Hard-boiled Eggs (shelled)
2 Large Cans Red Beets With Juice in Saucepan Bring The Vinegar, Beet Juice, Sugar And Salt To Boiling. Remove From Heat; Add Eggs And Beets. when Cool, Place In A Container And Refrigerate. Leave In Refrigerator For Two Hours Before Eating. eggs Get Better The Longer They Sit In Juice, Although They Will Start To Get Rubbery After A Week. |
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