Pickled Eggs with Beets

Hello Residents!  How was your week? I can't believe it is Friday already. How many of you are still eating left overs from Easter?  We are just now finishing off the ham and I have a ton of hard boiled eggs left over.  They usually go quickly as the Residents, as well as the animal Residents (birds and dog) all eat them.

 

So the main reason that I have so many eggs is that I may have forgotten to take them out of the fridge on Easter.  Oops!  There was so much food that we didn't even notice!  My youngest likes this recipe as well as just putting a peeled egg in a jar of pickle juice.  He will leave them in the fridge for a week and then eat them.  He's also the child that likes pork rinds...

 

Do you need a how to on making the hard boiled eggs?  Go check out my Perfectly Hard Boiled Egg post!  What about a recipe for Egg Salad? Go check them out!

 

 

Pickled Eggs with Beets

1 (15 ounce) can whole medium beets, with juice
6 hard-boiled eggs, peeled
1 medium onion, sliced into rings
1 cup white vinegar
1⁄2 cup white sugar
1⁄4 teaspoon black pepper
1⁄4 teaspoon salt
1⁄8 teaspoon garlic powder

 

DIRECTIONS

 In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted. Let cool In large container, combine beets, eggs, and onions. Pour vinegar mixture over all and mix to combine. Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).

 

SHORT CUT  If you don't want to go through all the work (and are lazy like me), buy a jar of pickles beets, take out the beets, slice them up and add the eggs to the jar and return the beets.  You may need to put it all in a bigger container.