One of my favorite ways to eat eggs is pickled beet eggs. Yum!
They need to sit in the brine for enough time. If they don’t, I won’t eat them. My grandma B. used to just pass the hard boiled eggs in the brine and then pass them off as pickled beet eggs. Yuck!
If you have left over hard boiled eggs at Easter, this could be a way to use up the eggs.
Pickled Beet Eggs
Adapted from All Recipes
Stars of the recipe:
- 8 to 12 hard boiled eggs, shelled and left whole
- 1 (15 oz.) can of red beets with liquid
- 1/2 c. vinegar
- 1/4 c. granulated sugar
- In a saucepan, combine the liquid from the can of red beets, vinegar, and granulated sugar.
- Bring to a boil and then reduce to medium low heat. Allow to simmer for 15 minutes.
- In a medium bowl, place the eggs and the beets. (Don’t use a metal bowl.)
- After the mixture is finished simmering, pour it over the beets and eggs.
- Cover and then place in the fridge for one to 3 days. (Mine were in the fridge for 3 to 4 days.)