Pickled Red Beet Eggs are a quick and easy dish for a summer BBQ, picnic, as a snack, and even on the table for many traditional Pennsylvania Dutch holiday dinners. This recipe image is from my Aunt's Easter Dinner table in PA Dutch country.
Hard boil the eggs.
Drain the beet juice into a medium sized sauce pan.
Add the vinegar, sugar, and pickling spice to the pan. Heat the mixture in the pan until the sugar dissolves. However, don't boil the brine.
Start to mix your eggs and beets in a large jar. Start with eggs on the bottom and continue to layer beets and eggs.
Pour the brine over the layers of beets and eggs. Refrigerate for at least 2 days before serving. I would wait for a week for the best results. The eggs will keep for months in the refrigerator.
If you need some help with hard boiled eggs, please visit the how to hard boil eggs guide.
Beets are very versatile. Having a number of different ways to prepare and preserve your beets at harvest will keep you enjoying beets throughout the year.