Pickled Eggs and Beets

18 hard boiled eggs, peeled
5 raw beets, peeled and sliced
1 onion, peeled and sliced
2 cup vinegar
2 cup sugar
1 tablespoon whole cloves
1 teaspoon salt

Mix and heat until boiling, vinegar, sugar, whole cloves and salt. Add sliced beets and reboil. Simmer for about 30 minutes to cook beets. Beets should be just al dente, so they’ll hold up soaking in the pickle for a couple weeks. Combine beet mixture and eggs in large jar. Seal and refrigerate for a week before serving for nice red eggs.

About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

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