Back in the day no self-respecting pub owner would be caught dead without a jar of pickled eggs on the bar. Of course, that was before we knew about things like salmonella and food poisoning. Ah, those were the days!
If you’ve never tried a beet pickled egg you’re in for a real treat. They’re colorful and tangy. Slice a couple to top your summer salad or just put a big jar of these treats in the middle of the table when you have your next backyard barbecue. But please, do keep them refrigerated.
1 25-ounce can beets
1 onion, thinly sliced
12 hard cooked eggs, peeled and whole
1/2 cup vinegar
- Drain beets and reserve liquid.
- Place beets, onions, and peeled eggs into a large bowl, jar or pitcher.
- Combine liquid from beets, sugar, and vinegar in a medium saucepan and bring mixture to a boil. Let simmer for 15 minutes.
- Pour the beet juice over the beets, onions, and eggs. Let cool. Cover and refrigerate for at least 3 days. The longer you wait the better they taste!