Red Pickled Eggs & Beets

Serves: 8
Total Calories: 381


8 eggs, hard-boiled and peeled
1 sweet onion, thinly sliced
2 (15-ounce) cans small red beets, drained and juice reserved
1 1/2 cups cider vinegar
1 1/2 cups sugar


Place eggs in a large glass jar. Top with onion and beets; set aside. Measure reserved beet juice and pour into a saucepan. Add equal parts of vinegar and sugar (for example: to one cup beet juice, add cup sugar and one cup vinegar). Bring just to a boil; stir to dissolve sugar. Let cool for 5 minutes. Pour over eggs and beets, filling jar to top. Cover; refrigerate for at least 2 days before serving.

Nutritional Facts:

Serves: 8
Total Calories: 381
Calories from Fat: 76

This Red Pickled Eggs & Beets recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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