Quick Pickled Eggs and Beets

77 Reviews 9 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    4 h 30 m
Cathy Swanson
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (77)

Rate This Recipe
KAEMARIE
214

KAEMARIE

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.

IMP70
213

IMP70

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.

Kristen K.
170

Kristen K.

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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 137 cal
  • 7%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 16.8 g
  • 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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