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A delicious plate of Red Beet Eggs

Red Beet Eggs

These vibrant Red Beet Eggs are a delicious pickled treat that gets better the longer they sit. Perfect for a unique addition to your meals!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 12 eggs
Course: Appetizer, Snack
Cuisine: American
Calories: 227
Ingredients Equipment Method Notes

Ingredients
  

  • 12 units Eggs (hard boiled)
  • 850 g Beets (2x 15 oz cans) drained
  • 240 ml Cider Vinegar
  • 50 g Sugar or equivalent sugar substitute or less or more to taste
  • 240 ml Water

Equipment

  • Large Jar
  • Medium saucepan

Method
 

  1. Place peeled hard boiled eggs in large jar (large dill pickle jar works great).
  2. Drain beets and put juice in medium sauce pan.
  3. Add the beets to the eggs in jar.
  4. Add water, vinegar, sugar to beet juice in saucepan and boil for 15 mins stirring several times. (If strong taste than add more water).
  5. Add beet juice mixture to eggs & beets & let cool before putting in the refrigerator. Gently stir or shake jar daily.
  6. The longer the eggs are pickled the better they taste. Enjoy!

Notes

These pickled eggs can be served as a colorful appetizer or snack. They taste best after sitting in the refrigerator for a few days!