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Pickled Beets and Eggs

Recipe information

  • Yield

    serves 6

Ingredients

One 15-ounce can whole beets, drained, juice reserved
3/4 cup sugar
1/2 cup malt vinegar
1/2 teaspoon whole cloves
1 teaspoon salt
6 hard-boiled eggs, peeled and rinsed

Preparation

  1. Combine the reserved beet juice, sugar, vinegar, cloves, and salt in a saucepan and heat until the sugar has dissolved. Place the eggs in a large bowl, then add the beets. Pour in the juice, cover, and refrigerate overnight.

Paula Deen's Kitchen Classics
TagsPickleCondimentBeetRoot VegetableVegetableNut FreeGluten FreeDairy FreeVegetarianEasyMake AheadPickle & PreserveCookbooks
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