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

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place egg 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.

    Advertisement
  • In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

Editor's Note

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

Nutrition Facts

137 calories; protein 6.8g 14% DV; carbohydrates 16.8g 5% DV; fat 5g 8% DV; cholesterol 186mg 62% DV; sodium 173.6mg 7% DV. Full Nutrition
Advertisement

Reviews (153)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2003
I found this recipe while searching for ways to use fresh beets from my garden. The beets are delicious and just different enough from my canned pickled beets that the change is refreshing. The cinnamon is perfect. I made deviled eggs out of the eggs. Very tasty, but next time I will leave any vinegar or lemon juice out of the yolk filling, as the outside has enough of that taste. The deviled eggs were quite eye-catching! Deep purple, fluffy yellow filling, green parsley sprinkled on top. But you do need to pickle them about 4 days for the eggs to "purple" all the way through to the yolk. To use fresh beets: Wash beets, leaving roots intact, and cut the tops, leaving two inches at beet. Barely cover with water, and simmer till tender. Drain. Cool, and slip the skins off the beets. Slice as desired. You will need about 1-1/2 cups sliced beets and about 1/2 cup for what would have been in a can of beets. Read More
(291)

Most helpful critical review

Rating: 3 stars
01/03/2011
These are good. A little too much on the sweet side for me. Next time I might use less sugar and more vinegar. Hubby liked them. Read More
(4)
182 Ratings
  • 5 star values: 143
  • 4 star values: 31
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/05/2003
I found this recipe while searching for ways to use fresh beets from my garden. The beets are delicious and just different enough from my canned pickled beets that the change is refreshing. The cinnamon is perfect. I made deviled eggs out of the eggs. Very tasty, but next time I will leave any vinegar or lemon juice out of the yolk filling, as the outside has enough of that taste. The deviled eggs were quite eye-catching! Deep purple, fluffy yellow filling, green parsley sprinkled on top. But you do need to pickle them about 4 days for the eggs to "purple" all the way through to the yolk. To use fresh beets: Wash beets, leaving roots intact, and cut the tops, leaving two inches at beet. Barely cover with water, and simmer till tender. Drain. Cool, and slip the skins off the beets. Slice as desired. You will need about 1-1/2 cups sliced beets and about 1/2 cup for what would have been in a can of beets. Read More
(291)
Rating: 5 stars
10/27/2003
These are yummy. I increased the vingear to 3/4 cup, decreased the sugar to 1/4 cup, and added a small sliced onion to the mix. Read More
(257)
Rating: 4 stars
10/19/2003
Very good. The recipe says 4 hours, but by then only the outside of the egg is pickled. Wait 3-4 days if you like them purple to the core. Read More
(213)
Advertisement
Rating: 4 stars
07/29/2010
My husband loves pickled eggs so I gave this recipe a try - I increased the vinegar to 3/4 cup and left out the cinnamon. I added a bit of thin sliced red onion when I layered everything into a glass jar with a tight fitting lid. You really have to let these set for at least four days to get that rich deep reddish purple color all the way through to the yolk. These are always great with beer! Read More
(80)
Rating: 5 stars
10/07/2006
This is a wonderful recipe; the only problem I found was that the recipe states they will keep in the fridge for up to 2 weeks…but not in my house! Read More
(70)
Rating: 5 stars
04/26/2004
The recipe was very easy. I don't like pickled eggs but I made them for my husband who thought they were pretty good. I agree that they need to refrigerate for a couple of days for the color to set in more. Read More
(37)
Advertisement
Rating: 5 stars
05/11/2006
This is a terrific pickled egg recipe. I have had eggs twice since I first made this recipe (made by different people using different recipes) and they were BLAND and tasteless. I wanted to say hey I tried this great recipe you should too! Read More
(31)
Rating: 5 stars
10/19/2003
This recipe is excellent and so easy. I never could get the exact amount of ingredients to make my eggs taste really good. The cinnamon adds a special touch. Read More
(29)
Rating: 5 stars
04/01/2003
These are the best I have ever eaten. My husband loved them. Thanks! Read More
(26)
Rating: 3 stars
01/03/2011
These are good. A little too much on the sweet side for me. Next time I might use less sugar and more vinegar. Hubby liked them. Read More
(4)
Advertisement