Pickled Eggs
12 to 18 hard boiled eggs
1 or 2 cans red beets
3 onions - sliced
vinegar to taste
water
Peel shells. Layer onions, beets and eggs in large glass jar with lid.
Empty cans of beet juice into saucepan. Add water and vinegar. Should have
a sweet/sour taste. Heat until warm (not boiling). Pour into jar over
eggs. Put lid on jar and place in refrigerator for a couple days. Eggs
will darken the longer they are allowed to sit. Serve with horseradish.
The darker the beet juice, the darker your eggs will be. I try not to
dilute too much with water and will add an extra can of beets if the color
isn't what I want.
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