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Ingredients1 d 15 m servings 126 cals
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.
- Cook's Note:
- I have found when hard-boiling eggs -DO NOT USE SUPER-FRESH EGGS. They are harder to peel than older ones. Also I put a pin-hole in the large end of the egg and add a dash of vinegar to the egg water.
Per Serving: 126 calories; 5.4 g fat; 12.1 g carbohydrates; 7 g protein; 212 mg cholesterol; 201 mg sodium. Full nutrition
ReviewsRead all reviews 2
My father -in-law loves these eggs! Great reciipe.They come out so pretty.