QUICK PICKLED EGGS AND BEETS
Posted in: Canning & Pickling
Fri, Nov 13, 2020, 17:44, 1 Year ago
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- 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.
2 cans (15 ounces each) whole beets12 hard-boiled large eggs, peeled1 cup sugar1 cup water1 cup cider vinegar