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Pickled Eggs and Beets Recipe

Pickled Eggs and Beets Recipe photo by Taste of Home

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This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.—Ellen Benninger, Stoneboro, Pennsylvania

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Pickled Eggs and Beets Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1 can (14-1/2 ounces) sliced beets
1/2 cup sugar
1/4 cup white vinegar
1/2 cinnamon stick
6 whole cloves, optional
8 hard-cooked eggs, shelled

Directions

Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat.
Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 142 calories, 5 g fat (2 g saturated fat), 212 mg cholesterol, 162 mg sodium, 17 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Pickled Eggs and Beets in Taste of Home February/March 1997, p6

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Pickled Eggs and Beets

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Reviewed on Aug. 11, 2011 by kitzer

Saved to my recipe box, printed and e-mailed to relatives and friends all over the United States!!

I hardly remember Grandma making these, and it all came back to me when I saw the recipe! I'll be making these real soon!

Thanks Ellen

Reviewed on Apr. 07, 2009 by ncripe@ffni.com

This is a wonderful dish to serve at Easter. Tastes just like my mother used to make!

Nancy Cripe, Delphi

Reviewed on Apr. 13, 2008 by BarbaraJeanne

These were a holiday treat at our house growing up. Oh how our eyes lit up when they came to the table. This recipe is just perfect! As the cook, I keep a gallon jar of them in the fridge at all times!