Quick Pickled Eggs and Beets


Beet pickled eggs are easy and simple to make. You can double the recipe for larger gatherings. This is my late grandmother's recipe, and everyone loves it. Will keep in the fridge for up to 2 weeks.

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins


  • 8 large eggs

  • 1 (15 ounce) can sliced beets with liquid

  • ½ cup white vinegar

  • ½ cup white sugar

  • ½ cup water

  • ½ teaspoon ground cinnamon (Optional)


  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.

  2. Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs.

  3. Cover and chill for 4 hours to overnight.

    close up view of Pickled Eggs and Beets in a white bowl
    Chef Mo

Editor's Note:

This might stain a plastic container, but don't pickle eggs in a metal container, or they will become slimy.

Nutrition Facts (per serving)

137 Calories
5g Fat
17g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 137
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 174mg 8%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 16g
Protein 7g
Vitamin C 2mg 11%
Calcium 37mg 3%
Iron 2mg 11%
Potassium 147mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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