Pickled Eggs with Beets

Contributed By: Terry Borden


2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar


1. Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
2. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
3. Cover tightly and refrigerate for at least 24 hours before serving.

Helpful Hints:

TOTAL TIME: Prep: 10 min. + chilling YIELD: 12 servings.

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