Ingredients

The following ingredients have 6 Servings
  • 1 14.5 ounce can sliced pickled beets, drain and save juice
  • 6 hard boiled eggs (peeled)
  • 1/2 medium sized onion (sliced in rings)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 teaspoons brown sugar
  • pinch black pepper
  • 1/4 teaspoon salt

Instruction

  • Place juice from the beets, apple cider vinegar, water, brown sugar, pepper and salt in a pot on top of the stove. Bring to a low boil and cook for about 5 minutes. Place eggs, sliced beets and onion rings in a jar that has a lid.
  • Pour the boiled beet juice mixture over the eggs, beets and onions. Put the lid on and place in refrigerator for at least 24 hours. I usually do about 2 days and stir a couple times so the eggs get colored evenly. You can add more vinegar or more water depending on whether you like them less strong or stronger.
  • You can also add spices like garlic cloves, cinnamon, bay leaves or regular cloves. We like them as the recipe states above but this is a fun recipe to experiment with and make to suit your taste. Makes 6 pickled red beet eggs.