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.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
108 Calories
Recipe Instructions
Step 1
Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
Step 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.
Step 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.
