Pickled Eggs and Beets

We just loved the Pickled Peperoncini Eggs that my friend made so much that we had to try another pickled egg recipe. How cool looking are these, right?  Perfect for our Egglands Best Egg-spect the Best Brunch we had.  (BTW – have you entered the giveaway here?)
Another co-worker overheard me talking about the peperoncini eggs and she asked if I had ever had pickled eggs in beet juice. I hadn’t heard about this before so I was intrigued. I love pickled beets!
These are so easy to make and so fun!
Pickled Eggs and Beets
* 2 cans pickled beets
* hard boiled eggs
* large jar
Put your hard boiled eggs in a jar.  I used a canning jar because I wanted to make sure it had a lid.  Beet juice is horrible if spilled.  Pour 1 can of beets and juice into the jar (on top of the eggs).  Add the juice of the second can (but not the beets.  Go ahead and eat those.)  =o)
Put the jar in the refrigerator for a couple of days.  The longer they sit, the deeper the color goes.
 
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Comments

  1. I’ve wanted to try the pepperoncinni eggs ever since you posted about them, but pepperoncinni juice usually gets put in a pot-roast around here so it’s hard to come by. 😉
    Growing up, we lived in an amish community and beet pickled eggs were really popular there!

  2. I love pickled beets. I can’t get them here in Greece. They are just beets preserved in water here. YUMMY eggs!

  3. I know my husband would like this. Thank you for sharing.

  4. We just love pickled beets and would really enjoy this combination. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. My dad makes these every week… I never knew how easy it is!