Pickled Eggs

Recipe by Kim M.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 6
YIELD: 1 egg
UNITS: US

INGREDIENTS

Nutrition
  • 6
    eggs, hard-boiled and peeled
  • 16
    ounces canned beets, undrained
  • 34
  • 14
    cup sugar
  • 1
    teaspoon pickling spices
  • 13
    cup water
  • 1
    pinch salt
Advertisement

DIRECTIONS

  • Place eggs in a wide mouthed, half-gallon canning jar or other covered container.
  • Put beets and liquid into a medium size saucepan. Add vinegar, sugar, spices, water and salt. Bring just to boiling, stirring until sugar is dissolved. Pour beets and vinegar mixture into jar with eggs; adding additional water as needed to cover.
  • Cover jar and place in refrigerator to be served in 2-3 days.
Advertisement