In our house, this is an Easter tradition. I think they taste best after 7-10 days of marinating in the fridge so I try to make them well in advance and I try to make extra with the hopes that a few will actually make it to Easter dinner. (If anyone spots the jar then the eggs seem to start disappearing rather rapidly.)

Pickled Eggs

Pickled Eggs

Ingredients:

• 4 15-ounce cans whole beets (I like to use the pickles beets when I can find them)
• 24 hard-cooked eggs, peeled
• 2 c. sugar
• 2 c. water
• 2 c. apple cider vinegar

Directions:

Drain beets, reserving 2 cup juice.

Place beets and eggs in a gallon size glass jar.

Bring the sugar, water, vinegar, and beet juice to a boil.

Pour over beets and eggs; cool.

Add water, if needed, to cover the eggs.

Cover tightly and refrigerate for at least 24 hours before serving.