Pickled Eggs27 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“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!” - by TERRYLEE51
Original recipe yields 6 eggs
- 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.
- Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
- 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.
Amount Per Serving (6 total)
- 131 cal
- 5.1 g
- 15.1 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"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 ..." See morepeppers) 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 wo..." See moreuld add just a bit more vinegar. Thank you for sharing! So easy to make, but so hard to wait!"
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