Amish Pickled Eggs and Beets Food.com -- By Mercy 1 cup cider vinegar 1 cup beet juice (add water, if necessary, to make 1 cup) 1/2 cup brown sugar (packed) 1 teaspoon salt 6 hard-boiled eggs, shelled 1 (15 ounce) can small round beets click pic for directions.
QUICK PICKLED EGGS & BEETS - A quick version for an old favorite. Wonderful old fashioned recipe that's a delicious and nutritious go-to snack and a cinch to make! These pretty eggs last up to two weeks in the fridge. Try them on top of a garden salad for a real treat!