Print
Beet Pickled Eggs

The Best Beet Juice Pickled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Scale

Ingredients

Instructions

  1. In a saucepan combine the beet juice, vinegar and honey. 
  2. Bring to a boil over high heat. 
  3. In a jar, pack the eggs and beet slices. 
  4. Pour the hot vinegar mixture over the eggs. 
  5. Put the lid on and leave to cool.
  6. Refrigerate for seven days before serving.
  7. Store in the fridge for up to 1 month.

Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon