By admin − On Friday, November 13, 2020, 2 Years ago in Canning & Pickling
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QUICK PICKLED EGGS AND BEETS

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Preparation time 10 min
Cooking Time 5 min
Ready In8 h
Level of DifficultyVery Easy
Servings12+
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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