Pickled Red Beet Eggs
My Pennsylvania Dutch grandmother, Florence Walter, used to make these pickled red beet eggs. They are especially great for picnics and a great way to preserve leftover eggs after Easter!
beets
1
(15-ounce) can
onion, thinly sliced
1
hard-cooked eggs, shelled and left whole
12
unknown
white sugar
¼
cup
vinegar
½
cup
 Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
  Pour sugar and vinegar into the saucepan with beet liquid; bring mixture to a boil. Reduce the heat to low, and let mixture simmer for 15 minutes.
  Pour beet juice mixture over beets, eggs, and onions. Seal the bowl or pitcher and refrigerate for at least 1 to 3 days; the longer they are allowed to rest the better they will taste.
