Pickled Red Beet Eggs
Ingredients
- 1 (15-ounce) can beets
- 1 onion, thinly sliced
- 12 hard-cooked eggs, shelled and left whole
- ¼ cup white sugar
- ½ cup vinegar
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Instructions
- Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
- 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.
- 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.
Source
Original recipe: View Original