Pickled eggs

What you need:

  • 2 quart jar
  • 1 dozen eggs
  • Heinz apple cider vinegar
  • Sugar
  • 1 can of whole beets

Instructions:

  • Boil eggs for 10 minutes, drain water and rinse with cold water and let cool. Peel the eggs and put them in the jar.
  • Drain the juice from the can of beets into a pan and add 12 ounces of Heinz apple cider vinegar and 3/4 cup of sugar. Place the beets in the jar. Bring the beet juice, vinegar, and sugar to a boil and stir to dissolve sugar.
  • Pour the beet juice, vinegar, and sugar into the jar over the eggs and beets. Let cool, then refrigerate.
  • For best results, pickle eggs 1 week in advance.

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