- 1 can pickled beets (15 oz can).
- 1 onion thinly sliced
- 12 hard boiled eggs, peeled whole
- 1/4 cup white sugar
- 1/2 cup vinegar
- 1 tablespoon chopped garlic (optional)
Drain liquid from beets into a saucepan. Place beets, onions, eggs, and optional ingredients in large clean glass jar. Pour sugar and vinegar into saucepan with beet juice. Heat and stir till warm and sugar dissolved.
Pour warm liquid over eggs and beets in jar till eggs covered. (may add water to ensure eggs covered completely). Seal and refrigerate for at least 3 days; the longer they are allowed to sit the better. Eat all within 2 months while eggs are tender. This is a traditional recipe but you may add seasonings to your liking. I personally like candied jalepeno added to mine. some like to add peppercorns, cloves, whatever you prefer.