Pickled Eggs With Red Beets

Stirrin' It Up: Crabby Stuffed Eggs and Pickled Eggs with Red Beets (April 7)

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.