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How to Make Pickled Eggs

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Category: Healthy Recipes, Eggs

 Ingredients List

  • One dozen hard boiled eggs
  • One can of baby beets
  • Water
  • Distilled White Vinegar
  • A large mason jar


Hard boil, and peel one dozen eggs. Once the eggs have cooled, put them in your large glass jar then open a 15 ounce can of whole baby beets and add the beets, with the liquid, to the jar. If you can not find whole beets, sliced beets will work too, but avoid using pickled beets.

Fill the 15oz can with distilled white vinegar then pour the vinegar into the glass jar. Fill the empty can with water and add that to the jar too. If the eggs are not completely submerged in the water, add more water so that they are covered.

Close the jar, and store away from direct sunlight for at least three days. When you are ready to serve, remove them from the pickling liquid and server whole, or sliced in half. Beet juice can stain so be mindful to rinse your hands before picking up a dish towel!

You can serve whole, or cut them in half for presentation. Notice how the color from the beets colors the egg in the photo below. Keep the eggs in the glass jar for up to two weeks but after the initial three day pickling period, I store them in the fridge.

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