Pickled Red Beet Eggs
In jar
Using canned beets:
2 (15 oz) cans beets
6-8 hard cooked eggs, peeled
1 cup cider vinegar
1/4 -1/3 cup sugar, depending on desired sweetness
1/2 tsp salt
Drain liquid from beets into saucepan. Add vinegar, sugar and salt. Bring to a boil, simmer a few minutes until sugar dissolves. Let cool.
In large jar, layer beets and eggs, pour juice over all. If needed, add enough water to cover completely.
Refrigerate overnight.
Using fresh beets:
(my favorite method - roasting the beets really brings out the great flavor)
Roast beets - Either peel and cut beets (4 large or 6 medium) into wedges, or scrub and leave whole and unpeeled (cut off greens leaving and inch or so)
Lay on large sheet of foil.
Close up foil and roast at 400 for 40-60 minutes until beets are tender. (more or less time depending on size)
If beets were whole and unpeeled, using paper towel, rub skins off and cut into slices or wedges.
Make pickling solution - bring following ingredients to a boil in small sauce pan, cook until sugar is dissolved, let cool.
1 1/2 cups cider vinegar
3/4 cup sugar
1 1/2 cup water
1/2 tsp salt, or to taste
In large jar, layer beets and 6-8 hard boiled eggs (peeled), pour juice over all. If needed, add enough water to cover completely.
Refrigerate overnight.