Pickled Eggs and Beets

         Yield: 6 Servings
Categories: Relishes, Appetizers, Pickles, Holiday, Eggs

2 bn Small red beets 6 Hard boiled eggs, shelled 1/2 c Cold water 1/4 c Brown sugar 1/2 c Vinegar 1. Boil the red beets until tender and then skin. 2. Place the skinned beets in a pan and add the sugar, vinegar and water.Boil for 10 minutes. 3. Let the cooked beets stand in the broth for several days, two or three, in the refrigerator. 4. Hard boil the eggs, cool, shell and then add to the liquid. Store in the refrigerator for at least two days before using. 5. Use the eggs and beets within a month. Store in the refrigerator.