Every year, my grandma makes pickled beets and eggs for Easter. I wasn’t able to go home for Easter this year, since UB doesn’t get any time off (we get all Jewish holidays off) for Easter, and I had a test the Friday before. I’ve been craving pickled beets ever since. My dad picked up a few cans of beets while I was home – we’re the only ones in our house that enjoy pickled beets – but we didn’t have a chance to make any before I moved back up to Buffalo. As soon as I remembered that we didn’t make them, I went and got some beets of my own and decided to make some when I had some free time while Alex was at work.
I’m so glad I finally made these; I always forget how much I enjoy beets! I love the deep magenta color. To ensure they weren’t too sweet, I only included a packet of truvia when I made them, but I’ve been sprinkling them with sugar every time I eat some – I think it gives it the perfect sweetness without it being overpowering, because I love the tang from the vinegar.
Pickled Beets and Eggs
5 eggs, hardboiled & peeled
1-15oz. can of beets
1 cup vinegar
1/4 onion, sliced
1 1/3 cups water
1 t salt
1 packet truvia
sugar, for sprinkling
Place the beets, onion and peeled eggs in a heavy duty container that has a lid. Heat the water, vinegar, truvia and salt together until boiling. Pour the hot liquid over the beets, eggs and onion and allow to come to room temperature. Put the lid on the container and place in the fridge overnight to allow the flavors to mingle. Serve the beets alongside the eggs or separately.