Pickled Eggs Pickled EggsPrep Time 10 min. Cooking Time Set time: min. of 2 hours Yields 6 servings Ingredients 2 fresh beets, peeled and sliced or you can use 1 (15 ounce) can whole medium beets with juice 1 medium onion, sliced into rings (red or white) 1 cup white vinegar 1/2 cup sugar (I used ¼ c. to keep the sugar content down – next time I will try honey) 1/4 tsp. black pepper 14 tsp. salt 2 minced garlic cloves Directions In saucepan, boil vinegar, sugar, pepper, and salt until sugar is melted. Let cool In large container, combine beets, eggs, garlic, and onions (I used an extra large mason jar.) Pour vinegar mixture over all and mix to combine. Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets. I like them to sit for at least 24 hours for the juice to penetrate the egg.) Notes I love to add these eggs, beets, and onion to a salad – use the vinegar/beet solution as dressing with a drizzle of olive oil and squirt of lemon. Yum! If you are using fresh beets instead of canned, then you may have to add more vinegar and filtered water to cover the eggs, accordingly this recipe is modified to my liking from original post on food.com Credit food.com Home/Recipes/Vegetarian/Pickled EggsRecipes Drinks Smoothies Snacks Summer Fresh Vegan Vegetarian admin2020-05-18T04:00:12+00:00April 10th, 2020|Recipes, Vegetarian|0 Comments Share This Story, Choose Your Platform! FacebookTwitterRedditLinkedInWhatsAppTumblrPinterestVkEmail Related Posts Vegan Creamy Macaroni Salad Gallery Vegan Creamy Macaroni Salad Lasagna Soup Gallery Lasagna Soup Coconut Date Cookies Gallery Coconut Date Cookies Kimchi Gallery Kimchi Sauerkraut Gallery Sauerkraut Leave A Comment Cancel replyComment Save my name, email, and website in this browser for the next time I comment.