Red Pickled Eggsappetizers, relishes, preserve 6 hardcooked eggs 1 cup cider vinegar 1 cup beet liquid 1/3 cup sugar 1/2 teaspoon salt 1/4 cup onion -- chopped 4 whole cloves Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs. Source: Betty Crocker's Cookbook |
