Rating: 4.5 stars
50 Ratings
  • 5 star values: 32
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3

This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!

Recipe Summary

cook:
10 mins
total:
20 mins
prep:
10 mins
Servings:
6
Yield:
6 eggs
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.

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  • Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.

  • Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.

Nutrition Facts

131 calories; protein 6.9g; carbohydrates 15.1g; fat 5.1g; cholesterol 186mg; sodium 368.3mg. Full Nutrition
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