Quick Pickled Eggs and Beets

Quick Pickled Eggs and Beets

86

"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."

Ingredients

4 h 30 m servings 137 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.

Footnotes

  • Editor's Note
  • This might stain a plastic container, but don't pickle the eggs in a metal container, or they will become slimy.
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Reviews

86
  1. 97 Ratings

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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...

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.

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.