Pickled Eggs and Beets Recipe
Pickled Eggs and Beets Recipe photo by Taste of Home
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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
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 each: 142 calories, 5g fat (2g saturated fat), 212mg cholesterol, 162mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 7g 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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wombie User ID: 5672227 218994
Reviewed Jan. 27, 2015

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

kitzer User ID: 4188178 38686
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"

MY REVIEW User ID: 1306247 18271
Reviewed Apr. 7, 2009

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

Nancy Cripe, Delphi"

BarbaraJeanne User ID: 1843732 18269
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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