Grandma's Pickled Eggs
INGREDIENTS:
2 cn Small beets (10 oz cans)
1/2 c White vinegar
3/4 c White sugar
Pinch of salt
Pinch of pepper
2 cn Small beets (10 oz cans)
1/2 c White vinegar
3/4 c White sugar
Pinch of salt
Pinch of pepper
In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved -
stir constantly. Open the cans of beets and retain the juice from one can. Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil. Add the retained beet juice (about 1/4 cup worth). Add salt & pepper. Boil for about 2 minutes and then remove from heat. Sterilize two sealing jars (about 10 ~ 12 oz capacity). Put beets into sterlized jars, cover with the vinegar/sugar solution and seal with lids. Let stand several days before serving. This is a sweet pickle best served cold. Excellent with beef and pork.
stir constantly. Open the cans of beets and retain the juice from one can. Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil. Add the retained beet juice (about 1/4 cup worth). Add salt & pepper. Boil for about 2 minutes and then remove from heat. Sterilize two sealing jars (about 10 ~ 12 oz capacity). Put beets into sterlized jars, cover with the vinegar/sugar solution and seal with lids. Let stand several days before serving. This is a sweet pickle best served cold. Excellent with beef and pork.