Pickled Eggs and Beets

I love pickled eggs and beets- and think of them as comfort food. We decided to whip some up for the 4th of July weekend this year. Using Marilyn and Jack's recipe, the flavors were perfect. This is a no fault recipe!



1 cup water
1 cup vinegar
1 cup sugar
1 teaspoon salt
2 cans or jars pickled beets
1 dozen eggs

Bring large pot of water to a boil and add eggs; boil for 12 minutes. Remove from heat. Cool and peel.

Mix other ingredients in smaller saucepan- and add the juice from the 2 jars of pickled beets but not the beets. Bring to a boil over medium heat, stirring frequently, until the sugar is fully dissolved.



Put eggs and beets in a container that you can cover with a tight lid. Pour warm beet juice mixture over them and cover. Let them marinate from up to a few hours to a few days- they're ready to eat any time between. We found that they reached the perfect flavor after 24 hours.




These make a tasty side dish- they pack flavor and protein. Their festive color make them perfect for the red, white and blue color scheme, too. They keep for at least a few days, so you can put some out with every meal over the holidays, making your hosting job all that much easier! What could be better?  Happy Independence Day...and the eggs.