Beet Juice Pickled Eggs (No Canning Required!)

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Learn how to make the best beet juice pickled eggs!

eggs beets beet juice acv honey

WHAT YOU'LL NEED:

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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