AMISH PICKLED RED BEET EGGS

Amish Pickled Red Beet Eggs image

Provided by @MakeItYours

Number Of Ingredients 5

1 (15 ounce) can beets
1 small onion, thinly sliced-mine was the size of a round plum
*12 hard boiled eggs, shelled and left whole-I use 5 eggs
1/4 cup sugar
1/2 cup vinegar

Steps:

Drain liquid from the beets into saucepan. Place beets, onions and eggs into a large bowl or pitcher-I use a quart jar.
Pour sugar and vinegar into saucepan with the beet liquid and bring to a boil. Reduce heat to low, and let simmer 15 minutes.
Pour the beet juice over the eggs and veggies. Seal bowl or pitcher and refrigerate for at least one to three days.
Notes:
*I feel from making these eggs, this recipe as written might make 6 eggs, 5 is my personal maximum. Comments suggest water should be an ingredient, I've never bothered to figure that out, I just make 5 flavorful eggs:@)
You do not want the liquid to evaporate in the pan folks, bring to a gentle boil and reduce that heat immediately to barely a bubble. You'll need all the liquid you have to cover the eggs/beets.
I've used red, cider and white vinegar, I prefer cider.
If you just want to try this recipe (maybe as a test batch), it will work with 3 eggs in a pint jar.
They'll last in the fridge for weeks, I like the fresh flavor of about 2-3 days.
A wonderful side note to this recipe is, it makes great pickled beets too-yum!!!