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Red Beet Eggs for a Crowd
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Prep Time:
15 minutes
15 minutes
Total Time:
1455 minutes
1455 minutes
Make easy ruby-red pickled eggs and beets using canned beets. Marinate cooked eggs in fridge for 1-3 days for a crowd-pleasing side dish.
Ingredients:
- 3 (15 ounce) cans sliced beets
- 0.5 cup apple cider vinegar
- 1 cup water, or as needed
- 18 hard-cooked eggs, peeled
- 1 sweet onion, sliced
Instructions:
- Pour the beet juice from the canned beets into a large lidded container, then mix in apple cider vinegar, sugar, and water until the sugar is fully dissolved.
- Combine the sliced beets, hard-cooked eggs, and sweet onion in the liquid, ensuring the eggs are fully submerged. Add additional water if necessary to cover the eggs completely.
- Refrigerate the covered container for 1 to 3 days, making sure to stir the eggs and beets twice daily to enhance the color of the eggs.
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