Pennsylvania Dutch Red Beet Eggs
- 1 lb. small firm fresh beets, peeled and trimmed
- 3 C. water
- 1 C. sugar
- 1/2 C. red wine vinegar
- 6 hard-cooked eggs, peeled
Bring water to a boil in an enameled pot or stainless steel saucepan. Add beets, cover pan, and simmer over low heat for 30-40 minutes, or until the beets can be easily pierced with a thin knife blade. Transfer beets to a bowl, using a slotted spoon. Add sugar and vinegar to liquid in the pan, bring to a boil, and stir until sugar dissolves. Return beets to the pan and cook over low heat another 5 minutes. Drain beets in a sieve set over a deep bowl, and set them aside. Add eggs to beet liquid and turn them to coat evenly. Add beets to bowl. Cool to room temperature, cover with foil or plastic wrap and refrigerate for about 12 hours.