Red beets act as a natural dye for these pickled eggs and beets. They look gorgeous on salads and make the most vibrant deviled eggs for Easter appetizers or snacks.
Ingredients
2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar
Instructions
1Prepare the beets
2Drain the canned beets, reserving 1 cup of the juice. You can discard the remaining juice, or save it for another use. Place the beets and eggs in a 2-quart glass jar.
3Simmer the pickling liquid
4In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour it over the beets and eggs, and let cool.
5Cover and refrigerate
6Cover the jar tightly and refrigerate for at least 24 hours before serving.
