A delightful twist on the classic pickled eggs, infused with the vibrant color and flavor of beets.
In a glass bowl, combine the sugar, salt, and vinegar.
Ensure the sugar and salt are fully dissolved for a smooth pickling liquid.
Slice the cooked beets into thin rounds.
Thinly slicing the beets helps release more color and flavor into the liquid.
Place the hard-boiled eggs and beet slices in an airtight container.
Ensure the eggs are evenly distributed for uniform pickling.
Pour the pickling liquid over the eggs and beets, ensuring they are fully submerged.
Use a plate or weight to keep the eggs submerged if necessary.
Seal the container and refrigerate for at least 24 hours before serving.
For a deeper flavor, let the eggs marinate for up to three days.
