Pickled Eggs I

Pickled Eggs I


"Enjoy these pickled eggs with a rosy complexion courtesy of beet juice."


7 d 10 m servings 107 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
  2. Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.
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Your rating



  1. 9 Ratings


Flavorless. Needs more vinegar. Suggest red wine vinegar double recipe quantity and subtract the wine from the recipe. Forget the pickling spice, it matters not. Don't chop onion either: sli...

the only thing i do that is different....I add a tspn of sugar........other than that...it's a great recipe for the pickled lover

Probably just me but it just wasn't the taste I was going for. Just didn't seem to be very "pickled".

I followed the recipe at first was very good. I than tweeked it a tad.I ditched the red wine and the pickling spice.I upped the vinegar by half a cup.I left the beets in and sliced the onion thi...

Great just as is.

I substituted red wine vinegar for red wine & white vinegar. Gives it a more "pickled flavour".

Great recipe for eggs! The pickling spices add a complexity of flavors and the wine adds a beautiful deep color. The only thing I would do different is cut back on the water, increase the wine...

Hey! I tried with cubes of the beets tasting the eggs together in the jar. -Great and thanks!!! Jan