Pickeled Beets and Eggs

Yes, the word “pickled” in the title is misspelled. I kept it in, just like I got it. It’s one of those things that make a recipe look happy and lived in. It was a rare misspelling when my spouse’s mother was writing this recipe down. I remember that wonderful woman every time I see that title, so I refuse to correct it.

6 hard-boiled eggs, peeled
1 pound can whole beets, reserving liquid
1 pound can sliced beets, reserving liquid
1 cup vinegar
½ teaspoon salt
5 tablespoons sugar

To reserved juice, add enough water to make ¾ cup liquid. Mix with vinegar, sugar, and salt. If using whole beets, cut each one in half. Add beets and eggs. Store in a jar or non-reactive bowl, covered, in refrigerator. In a few days, the eggs will be purple and pickled.


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