Pickled Eggs

7 ingredients
5 steps

Ingredients

  • 1 (1 lb.) can sliced beets (not drained)
  • 1 c. cider vinegar
  • 1/3 c. sugar
  • 3/4 tsp. salt
  • 1/4 c. water
  • 8 hard-boiled eggs, shelled
  • 1 medium sliced onion (optional)

Directions

  1. 1
    Empty beets and their liquid into a small saucepan.
  2. 2
    Add vinegar, sugar and salt; heat until sugar dissolves.
  3. 3
    Cool mixture to room temperature.
  4. 4
    Place eggs in a preserving jar.
  5. 5
    Pour in beet mixture and add just enough of the water to cover eggs. Cover and marinate in the refrigerator for 1 to 2 weeks before serving, stirring occasionally.

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