Pickled Eggs With Beets

5 ingredients
3 steps

Ingredients

  • 2 cans (15 ounces each) whole beets
  • 12 hard-boiled large eggs, peeled
  • 1 cup sugar
  • 1 cup water
  • 1 cup cider vinegar

Directions

  1. 1
    Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
  2. 2
    In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
  3. 3
    Cover tightly and refrigerate for at least 24 hours before serving.

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