Easy Beet Pickled Eggs

This basic recipe for beet pickled eggs is easy to make becase it uses canned, sliced beets instead of fresh beets.

Beet Pickled Egg Ingredients
8 fresh eggs
1 (15 ounce) can of sliced beets with liquid
1/2 cup of white vinegar
1/2 cup of white sugar
1/2 cup of water

Beet Pickled Egg Instructions
BOIL EGGS: Place eggs in a saucepan with enough cold water to cover. Bring the water to a boil and immediately remove the pan from heat when the water boils. Cover the pan and let it stand about 10 or 12 minutes. Pour the hot water off the eggs and pour cold water over them. When the eggs are cool or cold, peel them and place them in a glass container. PICKLED BEETS: In a saucepan, combine the canned slice beets and their liquid with the vinegar, sugar, and water. Bring to a boil and stir until the sugar is dissolved. Pour this mixture over the eggs. Cover and chill 4 hours or overnighty.

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Beets | Root Vegetables | Vegetables

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