In our house, this is an Easter tradition. I think they taste best after 7-10 days of marinating in the fridge so I try to make them well in advance and I try to make extra with the hopes that a few will actually make it to Easter dinner. (If anyone spots the jar then the eggs seem to start disappearing rather rapidly.)
Pickled Eggs
Ingredients:
- 4 15-ounce cans whole beets (I like to use the pickles beets when I can find them)
- 24 hard-cooked eggs, peeled
- 2 c. sugar
- 2 c. water
- 2 c. apple cider vinegar
Directions:
Drain beets, reserving 2 cup juice.
Place beets and eggs in a gallon size glass jar.
Bring the sugar, water, vinegar, and beet juice to a boil.
Pour over beets and eggs; cool.
Add water, if needed, to cover the eggs.
Cover tightly and refrigerate for at least 24 hours before serving.
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