Red Beet Eggs for a Crowd
Description
This recipe for ruby-red pickled eggs and beets is easy to make because it uses canned beets. Just mix the ingredients and marinate hard-cooked eggs in your refrigerator for 1 to 3 days for a pretty and tasty side dish that serves a crowd.
Ingredients
•
3 (15 ounce) cans sliced beets
•
1/2 cup apple cider vinegar
•
1/2 cup white sugar
•
1 cup water, or as needed
•
18 hard-cooked eggs, peeled
•
1 sweet onion, sliced
Directions
1
Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
2
Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
3
Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.