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Drain the liquid from a can of beets. Reserve the beets for another use.
Add one tablespoon of vinegar per egg.
For flavor, if you are going to eat them, add one teaspoon each of salt and sugar per egg, or to taste. Add a bay leaf if you have one.
Slice some red onions, again to taste.
Place the onions on the bottom of a glass container and place the egg on top of the onions.
Bring the beet juice and flavorings to a boil. Pour over the eggs and onions. Place in fridge for two or three days.
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