Pickled Red Beet Eggs
Description
These delicious pickled red beet eggs are a combination of cooked eggs, canned beets, and thinly sliced onion in a sweet and tangy vinegar brine.
Ingredients
•
1 (15 ounce) can beets
•
1 onion, thinly sliced
•
12 hard cooked eggs, shelled and left whole
•
1/4 cup white sugar
•
1/2 cup vinegar
Directions
1
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
2
Pour sugar and vinegar into the saucepan with beet liquid; bring mixture to a boil. Reduce the heat to low, and let mixture simmer for 15 minutes.
3
Pour beet juice mixture over beets, eggs, and onions. Seal the bowl or pitcher and refrigerate for at least 1 to 3 days; the longer they are allowed to rest the better they will taste.