Red Beet Eggs for a Crowd2 Reviews
- Prep: 15 min
- Ready In: 1 day 15 min
“Great side dish for holiday get-togethers.” - by tam dewitt
Original recipe yields 18 servings
- Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
- Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
- Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.
Amount Per Serving (18 total)
- 126 cal
- 5.4 g
- 12.1 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
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