I seriously cannot believe Easter is one month away, can you? This year, I am trying to get a head start on picking out things for the kid’s Easter baskets, but it seriously seems like I buy the same things every year.
During my last trip to Walmart, I decided to look at the Easter candy and it all brought back memories of my childhood. That’s when I saw they had beets for $.50 a can. That made me think of my mom’s easy pickled eggs she always makes, so I grabbed a few cans and a gallon jar of white vinegar and headed home.
I’m not sure about your family but pickled eggs never last long at my house.
This Easy Pickled Egg recipe uses beets and only takes 15 minutes to make. I recommend buying a 1-gallon glass jar like this ONE, but any old jar will do.
This recipe can easily be made by anyone old enough to work the stove and, on the plus side, it is high in protein and vegetarian.
Easy Pickled Eggs with Beets
This recipe is my go-to way to make delicious pickled eggs with beets.
- 30 Eggs
- 1 Gallon Glass Jar
- 4 Cans Beets
- 1 Cup Sugar
- White Vinegar
In a large pot, boil 30 eggs until hardboiled.
Remove from eggs from pot and peel shells from them.
Add eggs to your clean, glass jar
Add 4 cans beets to the glass jar, over eggs
Add sugar to the glass jar
Fill the glass jar with white vinegar, being sure not to overfill
Place pickled eggs in the fridge overnight
Eat and enjoy
These pickled eggs fly out of the jar at my house, but you can always add more eggs to the jar within the first couple days – I just wouldn’t recommend adding more after the first week.
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Do you have a favorite Easter tradition or meal?