Description
These pickled eggs are ruby-red, slightly sweet, and wonderfully tart, perfect for snacking, salads, or brunch spreads.
Ingredients
- 6 Hard-boiled eggs
- 1 can Canned beets (with their liquid)
- 1/2 cup Vinegar
- 1/4 cup Sugar
- 1 tsp Salt
- 1 cup Water
Instructions
- Hard-boil the eggs until fully set, then cool completely and peel.
- Mix the canned beets and their liquid with vinegar, sugar, salt, and water, stirring until the sugar is dissolved.
- Place the peeled eggs in a clean jar, arranging them in a single layer.
- Pour the beet marinade over the eggs until fully submerged.
- Seal the jar and refrigerate for at least 24 hours to develop flavor and color.
Notes
For best results, wait 48-72 hours before serving for deeper color and flavor. Use older eggs for easier peeling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Cold Pickling
- Cuisine: American