If you like hard boiled eggs and red beets then you will love pickled eggs and beets. In our family it has been a tradition to serve them every year at Easter and Christmas. However, they are so easy to make that you can serve them anytime. Not only are the eggs colorful and delicious for the holidays but the beets are so good that you can’t stop at just a few. Take these to your next family gathering for a delicious yet frugal side dish.
Things You'll Need
Place 1 dozen eggs in a saucepan and cover with cold water. Add about a teaspoon of salt and bring to a boil. Once the eggs start boiling cook for 10 minutes, remove from heat, drain and cover eggs with cold water.
Peel the shell from eggs, rinse and place in a plastic container or glass jar with a tight fitting lid. Open beets, reserve the beet juice and pour into a saucepan. Add the beets to the eggs.
Add the vinegar and sugar to the juice from the beets. Simmer, stirring constantly until heated through and sugar is dissolved, about 5 minutes. Remove from heat and allow to cool slightly.
Add the cloves and onion (optional) to the eggs and beets. Pour the vinegar mixture over the beets and eggs, cover and refrigerate at least 24 hours.
To serve pickled eggs and beets, slice eggs in half lengthwise and place on relish tray. Surround with cold beets.
Taste the mixture while heating it. If you prefer these a little sweeter just add a little more sugar while heating on the stove. If you prefer a little more tart you can add more vinegar.
Pickled eggs and beets taste best if refrigerated at least two to three days and will keep for about 4 or 5 days. I usually double the recipe and use a large pickle jar from warehouse clubs such as Sam’s Club. This size works great if making a large amount for a family gathering.