Title: Pickled Eggs
Categories: None
Yield: 1 Servings

18 Eggs
2 cn Sliced beets (not pickled)
1 c Sugar
2 c Vinegar (cider)
3 c Water

Peel eggs, put in large jar (with lid), add beets. Warm sugar, vinegar, and
water till sugar is dissolved. Pour over eggs and beets. Put lid on jar and
refrigerate for at least three days till pickled.. NOTE: The longer they
stand the more pickled they become...the better they are. ENJOY!!!!!

Posted to Bakery-Shoppe Digest V1 #218 by Sally Cook
on Sep 04, 97