Eggetarian
Pickled Eggs with Beets Recipe
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| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 2 ounces cans whole beets 15each
- 12 hard-cooked eggs peeled
- 1 cup sugar
- 1 cup Water
- 1 cup cider vinegar
Ingredients
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Instructions
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
- In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
- Cover tightly and refrigerate for at least 24 hours before serving.
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