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Pretty Pink Pickled Eggs


  • 1 dozen hard boiled peeled eggs
  • 2 16 oz jars of pickled sliced beets
  • 1 Vidalia onion sliced
  • 1 1/2 cups sugar
  • 1 1/2 cups apple cider vinegar
  • 1 tsp salt


  • Drain beet juice from both jars into a pot. It should be about 2 cups.
  • Mix in sugar, salt, and apple cider vinegar and bring to a boil.
  • Turn down to a simmer and cook for 10 minutes.
  • Mix peeled eggs, sliced drained beets, and onions in a bowl or jar.
  • Pour hot juice mixture on top of eggs.
  • Seal in a jar or in a bowl with a lid. Place in the refrigerator for at least a day.