Recipe by *Parsley*
Oh, yeah! Gotta have these at a picnic here in Pa.! Prep/cook time does not include chilling for 8 hours.
Top Review by Derf
I just did 6 eggs, they turned out very pretty abd tasted quite beetty! I think next time I will add a few spices to the mix to get more of the "pickle" flavour. We enjoyed them and I like the idea of another reviewer to make them into stuffed eggs as an appetizer. I will make them again, thanks for posting.
- 12 large eggs
- 1 (16 ounce) cansliced pickled red beets, UNDRAINED
- 1⁄4 cup water
- 1⁄2 cup cider vinegar
- 1⁄2 cup brown sugar
- 1⁄2 cup diced onion
Directions See How It's Made
- Hardboil the 12 eggs; cool and peel.
- While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
- Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.