Pickled Eggs and Beets
|Pickled beets||16 Ounce (1 Jar)|
|Hard-cooked eggs||6 Medium, shelled|
1) Drain beets and reserve juice.
2) Put the egg in the beet juice. Cover and refrigerate overnight. Turn occasionally.
3) In the morning, drain the juice and cut the eggs in half lengthwise.
4) Serve the pickled eggs and beets with main course.