Red Beet Pickled Eggs

 Ingredients:

1 14.5 ounce can sliced pickled beets, drain and save juice

6 hard boiled eggs peeled*

1/2 medium sized red onion- sliced in rings

1/2 cup apple cider vinegar

1/2 cup water

2 teaspoons brown sugar

pinch black pepper

1/4 teaspoon salt

Directions:

Place juice from the beets, apple cider vinegar, water, brown sugar, pepper and salt in a medium size saucepan. Bring to a low boil and cook for about 5 minutes. Place eggs, sliced beets and onion rings in a jar that has a lid.

Pour the boiled beet juice mixture over the eggs, beets and onions. Put the lid on and place in refrigerator for at least 24 hours. 

* I do the eggs in my instant pot. Pressure cook on high for 5 minutes, Natural Release for 5 minutes then add to ice water for 5 minutes.

Personal note: every time I make an egg recipe I know Myra will pass on it. Sorry GF, this one is delicious and wanted to add so I can find later.