Pickled Red Beet Eggs

5 ingredients
3 steps

Ingredients

  • 1 (15 ounce) can beets
  • 1 onion, thinly sliced
  • 12 hard cooked eggs, shelled and left whole
  • 1/4 cup white sugar
  • 1/2 cup vinegar

Directions

  1. 1
    Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
  2. 2
    Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.
  3. 3
    Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

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