PICKLED BEETS

YOU WILL NEED:  

  2 sauce pans (if you only have 1 pan, boil the eggs first)

   1 lg. spoon

   Can opener
  Measure cup
  Measuring spoons

   Tea infuser,  small piece of cheese cloth or coffee filter  (an infuser is a small container with holes that you fill with loose  tea and   put in a teapot to brew tea.)  

   1 qt. canning jar or plastic container with lid

INGREDIENTS:

1 15 oz. can sliced beets (you can use whole beets)

4 boiled eggs with shell off

1/8 cup of apple cider vinegar

1/8 cup sugar

1 tsp. pickling spice (in infuser or tied in cloth or coffee filter , cut off excess paper)

1/4 cup water

OPTIONAL:  1 tbsp. minced onion

1.  Boil eggs, cool and peel, put in container.

2.  Add beets, vinegar, sugar and pickling spices to saucepan.  Cook on medium until it starts to boil, turn down heat and simmer for 5 minutes.  Carefully taste to see if you need to add more sugar or vinegar. 

3.  Pour over eggs and cover.  Refrigerate for 2 hours or longer.

SERVING HINTS:   Serve cold as a side dish.  If you really like beets just add another can to the recipe, you don't have to double the sugar, vinegar or spices.  This is a great recipe for summer.


SERVES:   2 OR 3