Title: Red Beet Eggs
Categories: Side Eggs
Yield: 6 Servings

16	oz	Beets
1	c	Vinegar
3/4	c	Sugar
1	tb	Salt
1	tb	Mixed pickling spices
6		Eggs, hard-cooked
1	md	Onion; thinly sliced and separated into rings

Drain beets, reserving liquid. Pour liquid into a glass jar or bowl; add vinegar, sugar, salt, and spices; stir until sugar dissolves. Add beets, eggs, and onion; cover.

Chill 2 hours or longer before serving. Drain eggs and serve in one dish, beets and onions in another.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

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