We do a lot of entertaining during the summertime and one appetizer that I like to make for our backyard barbecues and family picnics is some good old-fashioned pickled eggs with pickled red beets. Here is how I like to make them.
Pickled Eggs and Red Beets Recipe
6 hard boiled eggs, shells removed
2 cups hot water
2 cups cold water
1/4 cup white vinegar
1 teaspoon salt
2 tablespoons granulated sugar
2 cans red beets with juice
In a large saucepan, combine together the red beet juice (reserve the red beets), water, vinegar, salt and granulated sugar. Bring the mixture to a full boil and boil for 2 minutes. Remove from heat.
In a large container add 2 cups of cold water with the red beets and hard boiled eggs. Pour in the hot beet juice mixture and gently stir. Let cool for 15 minutes and then place the container into the refrigerator for 4-6 hours so that your eggs get cold and so that they turn red. Serve chilled.
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