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Pickled Easter Eggs

Yields1 ServingPreparation10 mins

The pink eggs have are ideal for your Easter menu and very easy to prepare.

 4 hard cooked eggs, peeled and cool at room temperature
 ⅓ cup (75 ml) white vinegar
 ⅔ cup (150 ml) beet juice from a can of beet ( not the pickling beets)
1

Put the eggs in a 2 cups (500 ml) jar.

2

Mix vinegar and beet juice and pour on eggs.

3

Refrigerate for 2 days before serving.