Print Options

Back to Pickled Eggs and Beets >

Include these items:

Select reviews >

Taste of Home Logo

Pickled Eggs and Beets

 Pickled Eggs and Beets
This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.—Ellen Benninger, Stoneboro, Pennsylvania
8 ServingsPrep: 15 min. + chilling

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.