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Pickled Red Beet Eggs
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Prep Time:
25 minutes
25 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
45 minutes
45 minutes
Tangy pickled red beet eggs made with cooked eggs, canned beets, sliced onion, and a sweet vinegar brine.
Ingredients:
- 1 (15 ounce) can beets
- 1 onion, thinly sliced
- 12 hard cooked eggs, shelled and left whole
- 0.5 cup vinegar
Instructions:
- Pour the beet liquid into a saucepan. Combine beets, onions, and eggs in a large bowl or pitcher.
- Combine sugar and vinegar with the beet liquid in a saucepan. Bring to a boil, then simmer over low heat for 15 minutes.
- Cover the beets, eggs, and onions with the beet juice mixture, then seal the container and refrigerate for 1 to 3 days to enhance the flavors.
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