Prep 10 mins
Cook 10 mins
This is a simple, but absolute favorite recipe that I have been eating since I was a little wee one. I usually add 2 cans of beets because I like beets. This recipe keeps well in the refrigerator, and you can add more eggs or beets to the juice at any time, if you need to. Well recieved at picnics and potlucks.
- 1 (15 ounce) canwhole medium beets, with juice
- 6 hard-boiled eggs, peeled
- 1 medium onion, sliced into rings
- 1 cup white vinegar
- 1⁄2 cup white sugar
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon garlic powder
- In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted.
- Let cool In large container, combine beets, eggs, and onions.
- Pour vinegar mixture over all and mix to combine.
- Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).
This one is a keeper! I got tired of paying .80/per egg at the deli for these so I thought I'd try to make my own, these are perfect! Though I would recommend letting the eggs soak 2 days instead of 2 hours, that allows the juice to penetrate all the way through, and they get better the longer they sit. Just delicious!
Yum! I've been trying out different pickled egg recipes and this one is one of the best so far. I just love the flavor the beets give the eggs and the onions oh the onions are soooo delicious! After I ate up almost all of the eggs I cut up 3 more red onions and added them to the marinade. I've been eating them on tuna sandwiches. These are also very pretty eggs, violet, white and yellow...so cheerful. I also used 2 cans of beets so added some extra concentrated vinegar because my Hubby said they weren't vinegary enough- probably due to the extra beet juice.
I've been making these for three years now and my mom loves them. Personally, I can do without the beets, but the onions are terrific in a salad. I have my own chickens and use bantam eggs for a nice bite sized snack.