Starting with canned, sliced beets saves time.
Chopped onions, peeled, hard-boiled eggs, and sliced beets.
Glistening and rosy hued.
The colorful and delicious result.
I saw a recipe for pickled eggs (using pickling spices) online the other day...
...and remembered my grandmother's delicious pickled red beet eggs.
This is not a recipe that I often prepare...
...and since my original recipe card went missing some time ago, I found a similar recipe on the internet.
These are truly startling-looking when cut open...
...and they have a satisfyingly sweet and sour taste.
It's a good recipe to keep on hand for just after Easter...
...when you might have a glut of hard-cooked eggs and no idea what to do with them!
1 (15 ounce) can of sliced beets
1 onion, thinly sliced
12 hard cooked eggs with the shells removed and left whole
1/4 cup white sugar
1/2 cup vinegar
Drain liquid from the beets into a saucepan.
Place beets, onions, and eggs into a large bowl or lidded jar.
Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil.
Reduce the heat to low, and let the mixture simmer for 15 minutes.
Pour the beet juice mixture over the beets, eggs, and onions.
Seal the bowl or jar and refrigerate for at least one to three days,
stirring or shaking occasionally.
The longer they are allowed to sit, the better they will taste.