Pickled Eggs & Beets

I’m continuing with the St. Patrick’s Day theme with a Pickled Eggs & Beets recipe. It’s pretty simple just takes a couple of days to make. They taste just like you get in some bars or pubs!!

2 cans small size whole beets
1 c. white vinegar
1/3 c. brown sugar
½ tsp. Salt
6 hard boiled eggs, with shells removed

Drain beets, reserve liquid. Place beets in a glass jar or container. Pour beet liquid into a small saucepan with vinegar, sugar and salt; boil and pour over beets. Refrigerate for 24 hours. Next day remove beets and store in refrigerator in a covered container. Add hard-boiled eggs to the beet liquid and refrigerate for 24 hours. Next day eggs and beets are ready to be served either whole or sliced. You can store the beets and eggs in the glass jar in the refrigerator.

These eggs and beets are excellent on the Pub Salad.

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