In case anyone wants ideas of what to do with their leftover painted boiled eggs this Easter . . .
a Lancaster favorite is red beet eggs (some refer to these as "pickled eggs" but I think we can all see how red beet eggs is a more exciting name). :)
Use local eggs if possible!
My mom's recipe is as follows:
Red Beet Eggs
15 oz can red beets (or one or two beets boiled in a small amount of water)1/3-1/2 c apple cider vinegar2-3 T sugaronion slicessalt to taste (~ 1 tsp)1 tsp peppercorns1/2 t whole cloves~ 3 bay leaves
Heat the ingredients to dissolve the sugar. You can dilute with a small amount of water to stretch the liquid. Add 6-10 boiled peeled eggs and put in the refrigerator for at least 12 hours. They last for a while because the vinegar preserves them.