Pickled Eggs

 I don't know where or when this tradition started in my family, but for as long as I can remember, every Easter there has been a plate of pickled eggs on the Easter dinner table. I don't know if this stems from my German heritage or from the part of my family that was Amish. It also could be just a regional thing too. I don't know. All I do know is that we always had/have it every year and I think they are awesome and very yummy! If you don't like pickles or pickled beets, you will not like these. However, if you do, you are in for a real treat.

What You Will Need:

• canned beets with its liquid reserved (shown are beets that I canned, but store bought beets works too.)
• sugar
• vinegar (shown is apple cider vinegar but white distilled works good also)
• glass container
• hard boiled eggs, peeled

Measure liquid that was reserved from the canned beets and pour into glass container. Add equal amount of sugar and vinegar to beet liquid. (Example: to ½ cup of liquid from beets you would add a ½ cup of sugar and a ½ cup of vinegar.) Mix well. Add peeled eggs and beets to the mixture. 

Place in the refrigerator and let set for 2 to 3 days.

In closing today, my family joins me in wishing you and yours, a blessed and meaningful Easter. Thanks for reading and visiting my blog. :-)