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Pennsylvania Dutch Pickled Eggs

I thought I would share a traditional Easter treat (at least in my family it is traditional :--) ). It will surprise any friend, coworker or member of the family you spring it on.

4 cups white vinegar 2 cups sugar 2 Tbsp. pickling spice 2 tsp. salt 2 bay leaves 2 dozen hard-boiled eggs (shelled) 2 large cans of baby beets (beetroot) drained

In medium saucepan over high heat, heat the vinegar, sugar, spice salt and bay leaves to boiling. Remove from heat; add eggs and beets. When cool, place in a container and refrigerate.

The eggs will stay edible for a couple of weeks but they will start to get rubbery. I love the sight of someone staring at their first red egg.

VR: Nicarra RL: Lynn Alford e-mail: lynn@coral.cs.jcu.edu.au