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hard-cooked eggs, peeled
can (15 oz) sliced beets
cup apple cider vinegar
to 4 whole cloves
In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
Cover jar tightly with lid. Refrigerate at least 4 hours before serving.
Recipe can easily be doubled or tripled.
Use beet-pickled eggs to make deviled eggs.
No nutrition information available for this recipe.
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