You are here

Pickled Eggs And Beets

Ingredients
  Pickled beets 16 Ounce (1 Jar)
  Hard-cooked eggs 6 Medium, shelled
Directions

MAKING
1) Drain beets and reserve juice.
2) Put the egg in the beet juice. Cover and refrigerate overnight. Turn occasionally.
3) In the morning, drain the juice and cut the eggs in half lengthwise.

SERVING
4) Serve the pickled eggs and beets with main course.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Storage: 
Preserving
Ingredient: 
Egg
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

Rate It

Your rating: None
4.28846
Average: 4.3 (13 votes)