INGREDIENTS
- 2 no. 2 cans tinned beets
- 10 hard-cooked eggs
- 1 cup vinegar
- Salt and pepper
DIRECTIONS
Drain beets. Add vinegar to juice and about 1 teaspoon salt and 1/4 teaspoon pepper. Other seasonings may be added if you wish. Cloves are good.
Place shelled, hard-cooked eggs and beets in a bowl. Turn vinegar mixture over eggs and beets so liquid covers them as much as possible. Cover and store in refrigerator for a day or days, turning occasionally if not completely covered.
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