Red Beet Eggs for a Crowd

This recipe for ruby-red pickled eggs and beets is easy to make because it uses canned beets. Just mix the ingredients and marinate hard-cooked eggs in your refrigerator for 1 to 3 days for a pretty and tasty side dish that serves a crowd.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 126 Calories

Ingredients

• 1 cup water, or as needed
• 1 sweet onion, sliced
• 3 (15 ounce) cans sliced beets
• 18 hard-cooked eggs, peeled
• 0.5 cup white sugar
• 0.5 cup apple cider vinegar

Recipe Instructions

Step 1

Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.

Step 2

Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.

Step 3

Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.