Simple Pickled Eggs & Beets

Simple Pickled Eggs & Beets created by southern chef in lo

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.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • 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).
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RECIPE MADE WITH LOVE BY

@Manda
Contributor
@Manda
Contributor
"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."

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  1. mz.ksjackson1962
    What is the difference of this recipe if I make 24 eggs? Big family!!
  2. Andrea B.
    How long do these eggs keep if refrigerated?
  3. sfeston
    What size jar should I use?
  4. Chookie23
    Have made this recipe quite a few times, about time i said thank you. Great balance of sweet and pickled , so simple yet so great, good with or without the beets too. Thanks again
  5. hblaser
    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!
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