Rating: 4.5 stars 4.7
191 Ratings
  • 5 star values: 151
  • 4 star values: 32
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
8
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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

  • Cover and chill for 4 hours to overnight.

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

137 calories; protein 6.8g; carbohydrates 16.8g; fat 5g; cholesterol 186mg; sodium 173.6mg. Full Nutrition
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