Pickled Eggs Name: Belinda Hurley Base: Camp Lejeune Recipe: 2 small jars sliced pickled beets 12 boiled , peeled eggs 1 cup vinegar Pour all of the pickled beets and juice in to storage container, Add vinegar. Shake. Then add eggs, let sit for 1 week or more. Enjoy. Pickled solution is reusable over and over.