Pickled Red Beets
What a great pairing! Always a classic and always a favorite and this recipe is the one we love to use because its easy and the perfect flavor. Its a simple recipe and easy to follow along and you'll make these so much you just remember the recipe forever!
Equipment
- 1 sauce pan
- 1 large jar with lid
Ingredients
- 12 eggs hard boiled and peeled
- 2 cans beets sliced or small whole beets
- 1 cup sugar
- 1 cup water
- 1 cup apple cider vinegar
Instructions
- Drain the canned beets, reserving 1 cup of the juice. You can discard the remaining juice, or save it for another use. Place the beets and eggs in a 2-quart glass jar.
- Simmer the pickling liquid
- In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour it over the beets and eggs, and let cool.
- Cover and refrigerate for 24 hours before serving.
Video
Notes
Beet-pickled eggs last up to four months in the refrigerator, its recommended to enjoy them within two weeks for best quality.