Pickled Eggs with Beets

I love beets. I love beets so much. I could sit and eat them by the bowlful! And I love eggs, too. This puts the two together and is a classic at Eastertime, however I wouldn’t complain a bit if we started having these more often! 😋

Pickled Eggs with Beets

Serves: 12

  • 2- 15 oz. cans whole beets 
  • 12 hard-boiled eggs, peeled
  • 1 c. white sugar
  • 1 c. water
  • 1 c. cider vinegar
  1. Drain beets, reserving one cup of beet juice.
  2. Place beets and peeled hard-cooked eggs in a 2 quart glass jar. 
  3. In a small saucepan, bring sugar, water, vinegar, and reserved cup of beet juice to a boil. 
  4. Pour over beets and eggs and cool. Cover tightly and refrigerate at least 24 hours before serving. 
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