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Quick Pickled Eggs and Beets

Quick Pickled Eggs and Beets

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    4 h 30 m
Cathy Swanson

Cathy Swanson

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.

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Nutrition

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  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

IMP70
225

IMP70

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.

KAEMARIE
222

KAEMARIE

10/5/2003

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.

Kristen K.
178

Kristen K.

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.

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