Pickled Eggs

Pickled Eggs


"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!"

Ingredients 20 m {{adjustedServings}} servings 131 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
  3. 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.
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Reviews 32

  1. 48 Ratings


This is a great recipe I've been making for years & years. The son-in-law always wants a couple jars all to himself! The only difference I have is I add a couple of whole pepperoncinis (or jalapeno peppers) in the bottom of the container 1st. Let the container sit in the refrigerator for the full 5 days to kick up the heat...


For years I have been eating at a LA landmark called Phillipe's. They have excellent pickled eggs. Today was day 5. These pickled eggs are as close as I've tasted to Phillipe's. So very good! I too would add just a bit more vinegar. Thank you for sharing! So easy to make, but so hard to wait!

Dog Lovin' Mama

My son absolutely loves these pickled eggs--which really surprised me because he is a picky eater. I didn't change a thing, I thought they were perfect just the way they were. I will always be making my pickled eggs this way from now on.