Beautifully-pink pickled beet eggs were a staple from my childhood Easter holiday. They’re simple to make, you just have to plan ahead long enough for them to soak the juice in over a few days.
You can start by draining 2 cans (14-15 oz. each) of beets, reserving the juice in a medium saucepan. To the beet juice, add 1 cup of apple cider, 1/2 cup of sugar, and 1 tsp. of salt. Bring to a boil and stir to dissolve the sugar.
Pack ~12 peeled, hardboiled eggs and sliced beets with the vinegared juice in a couple of jars and keep in the refrigerator for about 4 days, up to a week before serving. When you cut the eggs in half, you’ll see that they have turned a lovely pink color and taken on the flavor of the vinegar and beet juice.