Pickled Eggs

7 ingredients
3 steps

Ingredients

  • 6 eggs, hard-boiled and peeled
  • 16 ounces canned beets, undrained
  • 3/4 cup cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon pickling spices
  • 1/3 cup water
  • 1 pinch salt

Directions

  1. 1
    Place eggs in a wide mouthed, half-gallon canning jar or other covered container.
  2. 2
    Put beets and liquid into a medium size saucepan. Add vinegar, sugar, spices, water and salt. Bring just to boiling, stirring until sugar is dissolved. Pour beets and vinegar mixture into jar with eggs; adding additional water as needed to cover.
  3. 3
    Cover jar and place in refrigerator to be served in 2-3 days.

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