Pickled Eggs And Beets Recipe

• 1 pound unpeeled trimmed beets
• Water to cover beets
• 7 lg. Large eggs
• 1 1/4 c. white distilled vinegar
• 1/2 c. minced onions
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon chopped garlic

1. Place beets in large saucepan.
2. Cover with water and place lid.
3. Boil till tender, about 25 min.
4. Place Large eggs in separated saucepan.
5. Bring to boil.
6. Keep covered while boiling for 5 min.
7. Remove from heat and let stand for 15 min, covered.
8. This helps Large eggs from turning green around yolk.
9. After which, rinse under cold tap water.
10. When beets cold, peel and cut into 1/4 inch slices.
11. In saucepan add in vinegar, onions, garlic.
12. Bring to boil over high heat.
13. Remove from heat and strain.
14. Reserve onions and garlic.
15. Use qt jar; layer adding reserved garlic and onion and cayenne pepper and repeat.
16. Chill for several days.
17. Make sure which Large eggs are submerged in liquid at all times.

trimmed beets, water, eggs, white distilled vinegar, onions, salt, sugar, cayenne pepper, garlic

Taken from cookeatshare.com/recipes/pickled-eggs-and-beets-15757 (may not work)