2 C white vinegar
1 t salt
1 med onion, chopped
2 T sugar
2 t mixed pickling spices
hard-boiled eggs
beet juice (optional)
Boil above together for 5 minutes.
Cool and pour into a wide-mouthed jar.
Add as many peeled, hard-boiled eggs as
will be well-covered by liquid.
Let stand at least overnight.
Add beet juice if color is desired.
Refrigerated, will keep for weeks.
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