Pennsylvania Dutch Red Beet Eggs
|Vinegar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||8|
Boil beets until tender; remove skins and slice 1/2 inch thick.
Blend vinegar, water, sugar and salt.
Pour mixture over beets; refrigerate overnight.
Next day remove one half the beet slices; add whole shelled eggs.
Refrigerate another day until eggs become rosy red in color.
Use sliced eggs as a salad garnish or serve with beets as a salad.