A simple, vibrant recipe using canned beets to make flavorful, old-fashioned pickled eggs. Great for snacking, potlucks, or as a colorful side!

🧾 Ingredients

• 12–16 hard-boiled eggs, peeled
• 2 cans (15 oz each) sliced or whole beets (with juice)
• 2 cups white vinegar
• 1 cup water
• 4 tablespoons (¼ cup) sugar
• 2 teaspoons salt (pickling salt or kosher salt)
• 1 teaspoon black peppercorns (optional)
• 1 small onion, thinly sliced (optional, but adds flavor)

🍴 Instructions

1. Boil the Brine – In a saucepan, combine the beet juice, vinegar, water, salt, and sugar (plus optional peppercorns and onion). Bring to a gentle boil, stir to dissolve sugar and salt, then remove from heat. ( I actually prefer to add peppercorns and onions directly to the jar – the above is optional )

2. Layer the Jar – In a clean glass jar (quart-size or larger), layer the peeled eggs and beets (and onion, if using).

3. Add the Brine – Pour the warm (not boiling hot) brine over the eggs and beets.Ensure the eggs are completely submerged.

4. Cool & Refrigerate – Let cool to room temperature, then cover and refrigerate.Wait at least 24–48 hours, but they’re best after 3–5 days.(The longer they sit, the deeper the color and flavor.)

💡 Tips

• Use older eggs for easier peeling after boiling.
• These keep well for about 2 weeks in the fridge.
• Add a clove of garlic or a bay leaf for a twist in flavor.