When I was a kid, I remember my great Aunt having a large crock on her kitchen counter. Inside were eggs and beets. They needed no refrigeration and lasted a long time. Pickled eggs sounded nasty and with beets, well, needless to say, I was not impressed.

As we grow up, so do our tastes, likes, and dislikes. At some point, the red and pink hardboiled eggs and beets tasted great on salads or just alone. Every major holiday, my mother served them as a unique and traditional side. 

Eggs are full of protein and a welcome part of our diet. You can store fresh eggs in salt, a cool place, or hard boil and pickle them. When sliced and placed onto a salad, they really add flavor and fun. Pioneers found pickled eggs to be a great way to preserve eggs without refrigeration. Pickled eggs were often sold as Bar food.

I have used this recipe for most hunting and fishing camps. Sports that have never tasted them are initially skeptics. After a long day of outdoor fun, their appetite is so strong that they give them a try. Few fail to have seconds.

Pickled beet eggs go great with Easter Ham and are a perfect treat for the upcoming holiday. Give them a try.

Place the beets and eggs into glass containers. I use mason jars or large pickle jars. Use sliced beets or cut the beets into pieces. Canned beets work well.

Drain the juice from the canned beets and place in a saucepan. You will need ½ cup of vinegar for ½ cup of beet juice. Add 2 tbsp. of sugar and salt and pepper. I also add dried onion pieces. You could also add a pinch of onion salt. Old Bay seasoning adds a nice flavor as well.

Boil the beet juice and vinegar mixture. This helps to mix and dissolve the spices and sugar.

While you are waiting for the juice to cook, place the beets and hard-boiled eggs into the jar. I start with some beets at the bottom then a layer of 3 eggs, then some beets. You want the top layer to be beets.

Once the jars are full, pour the heated juice overtop. Fill to the top and seal the lids. These tasty jars will store for a few weeks. Usually, they get eaten quickly. Store in a cooler, fridge, or cool area. I have made them at camp or ahead of time.

Make the beet eggs ahead of time. You can let them stand at least 24 hours before storing. The longer you rest them, the redder they become. Use an egg slicer to add a fun presentation. These beets and eggs go great on top of a fresh salad.

Happy Easter!

Montana Grant