Pickled Red Beet Eggs


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

These are simple and beautiful and really delicious - a great idea for all those leftover eggs that the Easter Bunny hides! These are slightly sweet and slightly tart - a perfect combination of the two


Ingredients You'll Need

1 can of sliced red beets (undrained)
8 to 10 hard boiled eggs, cooled and peeled
1/2 cup of cider vinegar
1/3 cup of white sugar
a container with a lid (a wide mouth canning jar works great)


Directions

Combine the beet juice, vinegar and sugar to your jar. Add the eggs and some of the beets (depends on the size of your container how many beets and eggs you can add). Add enough cold water to the jar to cover all the eggs, put on the lid and refrigerate for at least 24 hours before eating them. Enjoy!


Questions, Comments & Reviews


Joy, hard boiling the eggs to make your recipe right now. Thanks for the recipe.

My Mom has been making this forever. We just use pickled beets and put the eggs into the juice, yummy. My husbund thinks we are crazy to eat these. I will try yiur recipe soon.

The recipe I use takes sugar and a few spices besides what you listed.. I am having trouble picturing the sweet, tart from this recipe. Just wondering if you might have forgot an ingredient. If not, I will have to try it your way around here some people make red beet eggs, just the red beet and eggs, I really don't like those. I like mine sour with a little sweetness.

I've been looking for a recipe for pickled eggs forever! Thanks for posting this one. I've never seen RED pickled eggs! Can't wait to try them.


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