Recipe Pickled Red Beet Eggs (Holiday)

Required 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

Preparing/Cooking:

• 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 the beet liquid and bring the mixture to a boil.
• Reduce the heat to low, and let the mixture simmer 15 minutes.
• Pour the beet juice mixture over the beets, eggs, and onions.
• Seal the bowl or pitcher and refrigerate.
• Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z