By admin − On Friday, November 13, 2020, 2 Years ago in
Canning & Pickling
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| Preparation time | 10 min |
| Cooking Time | 5 min |
| Ready In | 8 h |
| Level of Difficulty | Very Easy |
| Servings | 12+ |
Directions
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
- In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
- Cover tightly and refrigerate for at least 24 hours before serving.
Ingredients
2 cans (15 ounces each) whole beets12 hard-boiled large eggs, peeled1 cup sugar1 cup water1 cup cider vinegar
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