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Prep 25 mins
Cook 24 hrs
A festive assortment of pickled eggs, onions and beets that is perfect for picnics or family gatherings
- Hard boil eggs and peel (cover the eggs with cold water, bring to a hard boil, boil for two minutes, cover and remove from heat; let set for 15 minutes before rinsing with cold water and peeling).
- While eggs are still warm, boil together water, vinegar, sugar and salt.
- Add the beets, onions and eggs to the hot mixture.
- Refrigerate for at least 24 hours before serving.