For many, Red Beet Pickled Eggs are an Easter tradition.  You can serve them as a garnish, as hors d’oeuvres, chopped in salads, or made into the most lovely deviled eggs.  They are beautiful and tangy.  I like to keep a jar in the refrigerator at all times for a quick, briny add to various dishes.

Some recipes call for the addition of red onions, capers, herbs, spices, etc.  This is a base recipe that can be adapted to your tastes.

6 hard-boiled eggs, peeled

1 cup apple cider vinegar

1 tbsp. sugar

2 tsp salt

2 cups water

1 beet, peeled and cut in half

Place hard boiled, peeled eggs in a large glass mason jar.

Combine apple cider vinegar, sugar, salt, water, and beet in stainless steel saucepan.  Heat to boiling to dissolve sugar and salt.  Allow to cool slightly.

Pour liquid into jar along with beets.  You will have extra water.  Place lid on jar and refrigerate for at least three hours.  The longer you refrigerate the darker the eggs will become.  Eggs can be refrigerated for up to one week.