Pickled Eggs and Beets Recipe
Pickled Eggs and Beets Recipe photo by Taste of Home

Pickled Eggs and Beets Recipe

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This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.—Ellen Benninger, Stoneboro, Pennsylvania
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 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

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.


  1. 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.
  2. 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.
Originally published as Pickled Eggs and Beets in Taste of Home February/March 1997, p6

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Reviewed Jan. 27, 2015

"This recipe is easy and very good. I added a dash of ground cloves and cinnamon, the results were perfect"

Reviewed Aug. 11, 2011

"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 Apr. 7, 2009

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

Nancy Cripe, Delphi"

Reviewed Apr. 13, 2008

"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!"

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