Prep Time: 15 Minutes
Yields: 1 Quart Jar or 6 Servings
There are so many ways to use your leftover hard-boiled eggs after Easter. Try this pickling recipe for a real crowd pleaser.
6 hard-boiled eggs, peeled
1 (14.5-ounce) can whole red beets
½ cup sugar
½ cup water
½ cup cider vinegar
pinch red pepper flakes
Drain beets, reserving 1 cup juice. Discard any remaining juice or save for another use. Place beets and eggs in a 1 quart jar. Set aside. In a small saucepan, bring sugar, water, vinegar, reserved beet juice and red pepper flakes to a boil over medium-high heat. Pour over beets and eggs. Allow to cool. Cover tightly with lid and refrigerate at least 24 hours before serving.