Beet Juice Pickled Eggs (No Canning Required!)
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Learn how to make the best beet juice pickled eggs!
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eggs beets beet juice acv honey
WHAT YOU'LL NEED:
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Boil a dozen eggs over high heat (about 12 minutes is good).
Allow them to cool completely before peeling.
1
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Prepare the beets.
Open a can of beets and remove the slices of beet. Set aside the leftover beet juice in the can (don’t throw it away!).
2
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Using the beet juice you set aside,
combine it with cider vinegar, and honey in a saucepan.
Bring to a boil over high heat.
3
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Pack.
Pack the hard boiled eggs and beet slices into a jar then pour the hot vinegar mixture over top of the eggs. Make sure not to fill it all the way to the brim so avoid spilling.
4
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Refrigerate.
Put the lid on the jar and refrigerate the pickled eggs for a minimum of 7 days before eating.
5
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