Ingredients
- 1 cup cooked beets sliced
- 6 large hard-boiled eggs peeled
- 1 cup water
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1 teaspoon sea salt
Instructions
- In a 24-ounce jar, layer the sliced beets and peeled hard-boiled eggs.
- Combine water, apple cider vinegar, sugar, and sea salt in a saucepan. Heat over medium heat until the sugar and salt dissolve, then bring to a boil.
- Carefully pour the hot pickling mixture over the beets and eggs in the jar. Let the mixture cool to room temperature.
- Seal the jar and refrigerate for at least 24 hours to allow the eggs to pickle and develop flavor before serving.
