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Pickled Eggs and Beets

Pickled Eggs and Beets

Red beets act as a natural dye for these pickled eggs and beets. They look gorgeous on salads and make the most vibrant deviled eggs for Easter appetizers or snacks.

Ingreadient

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

Direction

1. Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
2. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
3. Cover tightly and refrigerate for at least 24 hours before serving.