Go Back

Pickled Red Beet Eggs

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 People
Course: Appetizer
Calories:
Ingredients Equipment Method

Ingredients
  

  • 1 dozen eggs hard boiled and peeled
  • 2 cup red beets peeled and sliced
  • 1 cup white vinegar
  • 1 cup water
  • 3 Tbsp honey

Equipment

  • pot w/ lid
  • container w/ lid

Method
 

  1. In a pot add water vinegar and honey and bring to a boil. Once honey is dissolved take off the heat.
  2. In a jar add eggs and beets and pour over vinegar mixture. If need be add more water to make sure eggs are covered with liquid.
  3. Store in the fridge for one week. After a week eggs should be a beautiful purple pink color and ready to eat.
    Eat as a snack or top of a salad.