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Pickled Eggs with Beets

Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    12 servings

Ingredients

  • 2 cans (15 ounces each) whole beets
  • 12 hard-boiled large eggs, peeled
  • 1 cup sugar
  • 1 cup water
  • 1 cup cider vinegar

Directions

  • Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
  • In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
  • Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts
1 each: 168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein.