Pickled Pink Eggs and Beets

Pickled Pink Eggs and Beets
Geri Huff

Serves 6-8

1 dozen hard cooked eggs
1 can (1 lb) sliced pickled beets
1 small red onion
cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 bay leaf

Shell and combine eggs in wide mouth 2-quart jar or deep bowl with sliced pickled beets and their liquid. Add onion (very thinly sliced), sugar, salt, and bay leaf. Add enough cider vinegar (about 2 1/2 cups) just to cover the eggs. Cover tightly and refrigerate at least 24 hours before serving or as long as 4 weeks. To serve, lift out eggs, beets and onions onto a dish, moisten with some of the vinegar mixture.