This video shows you how to make pickled eggs and beets. You’ll hard-cook and peel the eggs and combine them in a large Mason jar (or other sealable container) with cooked beets and a simple pickling mixture. It’s so easy! After a few hours in the fridge, the eggs become brightly colored. A simple, nutritious snack to have on hand; they’ll keep in the fridge for up to two weeks. Watch the video, then get Cathy’s 5-star recipe for Quick Pickled Eggs and Beets. This is a terrific way to use up extra eggs at Easter. Add them to green salads or simply enjoy out of hand!