A delicious Pennsylvania Dutch treat! Don't forget about Red Beet Egg sandwiches with lots of mayo!
Recipe
- 1 dozen eggs
- 2 c. sugar
- 1 c. vinegar
- 3 cans sliced beets
- Pour beet juice from cans into a stove top pan. Add sugar and vinegar, salt and pepper to taste. Heat and stir continuously until it boils, then remove from heat. Place eggs in glass container, then add as many beets as desired, then add the beet juice making sure to cover the eggs. Let cool and refrigerate for at least 24 hours before serving.
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