Pickled eggs and beets
  • Cooking Time: 15
  • Servings: 3-4
  • Preparation Time: 10
  • 6 hard boiled eggs- peeled
  • 1 can sliced beets
  • 1/2 c sugar
  • 1/4 c salt
  • 1/2 c vinegar
  • 1/2 T peppercorns
  • 3 bay leaves
  1. heat sugar, salt, and vinegar, let cool
  2. Add eggs and beets in layers, with bay leaves and peppercorns in quart mason jar and put in fridge.
  3. After 3 days, eggs will have soaked up color and can now be sliced for salads, or I just like eating them straight with the beets and some mayo!
  4. You can add eggs to mixture - I usually replace 2 or 3 before I make a new batch
I had never even heard of pickled eggs until my mom said it was one of her favorite childhood treats. I love beets, and this is a great way to have eggs that are about to expire last a little longer!