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Party Pickled Beets and Eggs

Print Recipe
Course Side Dish

Ingredients
  

  • 3 cans small, whole beets, do not drain (16 oz cans)
  • 1/4 cup vinegar
  • 1/2 cup sugar (more or less)
  • salt and pepper
  • 8 hard boiled eggs, cooled and shelled

Instructions
 

  • Place beets with juice into a large saucepan and bring to a boil over medium heat. Add vinegar, sugar, salt and pepper and let heat to boiling.
  • Place hard boiled eggs into a large deep serving dish. Ladle beets and juice over eggs and mix gently so juice coats eggs. Cover serving dish. Refrigerate overnight. Stir eggs occasionally to pickle evenly. Makes 8 servings. Enjoy!