Easy Pickled Eggs & Beets

This recipe for Easy Pickled Eggs and Beets bring back great memories of my grandmother’s kitchen. I remember as Easter came near there would always be a big jar of purple eggs in the fridge. I wasn’t always a fan, but now I know why everyone raved about them! I think you’ll enjoy Grandma’s Easy Pickled Eggs & Beets too – a great side dish for your Easter table.

Ingredients

1/2 Gallon Canning Jar with lid (I used these)

8 – 10 whole hard boiled eggs, peeled

2 (15 oz) cans of sliced beets in juice

1/2 of a large red onion, sliced in rings

1 cup white vinegar

1/2 cup white sugar

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 – 1/2 teaspoon sea salt

Directions – Easy Pickled Eggs & Beets

In a pan, over medium-high heat, combine white vinegar, white sugar, black pepper, garlic powder and sea salt.
Whisk constantly until sugar is completely dissolved and then remove from heat. Let it cool down a bit.
Put your whole hard boiled eggs and red onion into your canning jar. I like to layer them.
Pour the two cans of sliced beets and juice over the eggs and onions. You may not want to put all the beets in to leave room for mixing.
Pour in the vinegar mixture.
Put the lid on the canning jar, tightly.
Then give the jar a few gently turn to make sure everything it well mixed.
Make sure everything is under the juice – use a plastic spatula to move things around if necessary. But be gentle, you don’t want to mess up your eggs!
Put the jar in the fridge for at least 3 or 4 hours. But the longer the eggs remain, the more the flavor fills them and the deeper the color you’ll have.
Once ready you can eat them right from the jar OR slice them up for serving. They also make a beautiful presentation for deviled eggs.
The beets and onions are tasty too. I like the onions in tuna salad especially!

I hope you enjoy this recipe for Easy Pickled Eggs and Beets – just like Grandma used to make. They should keep 10 – 14 days in your refrigerator, if they last that long!