Make red beet eggs at least one day before serving so the eggs absorb the pickled taste and turn a deep red color. When available, use cooked fresh red beets instead of canned beets for extra color and flavor.
Red Beet Eggs
2 cans red beets - either sliced, cut, or small whole beets
3/4 cups apple cider vinegar
1-1/4 cup sugar
1 to 1-1/2 dozen hard-boiled eggs, peeled
Preparation - Drain the liquid from the beets into a saucepan. Add the vinegar and sugar to the beet juice. Bring to a boil, reduce heat and simmer for about 5 minutes. Place the peeled hard-boiled eggs in a deep bowl or a large wide-mouth jar, layered alternately with the drained beets. Pour the hot pickled beet juice mixture over the eggs & beets. Cool at room temperature for about 1 hour, then refrigerate. Make at least one day before serving so the eggs absorb the pickled taste and turn a nice, deep red color.
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