~ Easter Pickled Eggs ~

Cassie *

By
@1lovetocook1x

Gram always made pickled eggs for Easter, so this year I decided to carry on the tradition. I love them sliced in my salads, or slicing into and salting. Yum!

Enjoy!


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Comments:

Serves:

12 halves

Prep:

10 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

6
boiled eggs, cooked and shelled
1 can(s)
( 15 ounce) baby beets and juice + enough water to make 1 cup beet juice ( if you can, use all beet juice )
1/4 c
each - brown sugar and white sugar
1 small
onion, sliced and pull apart into rings
1 c
cider vinegar
3/4 - 1 tsp
salt
1/4 tsp
garlic powder

Directions Step-By-Step

1
Place the eggs, onion rings and beets in a container with a lid.

In a small saucepan, bring to a boil, the vinegar, beat juice & water, sugar, pepper, salt and garlic powder. Boil for 5 minutes or until the sugars are dissolved.

Cool mixture, then pour over the beet, egg and onion mixture. Cover and keep refrigerated. The longer they set the better they are. Mine have been soaking for a week. ( I carefully flip the eggs each day) not sure why, but that's what my Gram did.

Delicious!

About this Recipe

Main Ingredient: Eggs
Regional Style: American