- 2 cans (15 ounces each) whole beets
- 12 hard-cooked eggs, peeled
- 1 cup sugar
- 1 cup water
- 1 cup cider vinegar
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
- In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
- Cover tightly and refrigerate for at least 24 hours before serving. Yield: 12 servings.
Reviews for Pickled Eggs with Beets
"Very good recipe, the same as I ate as a kid growing up in the Penna. Dutch area. I did add a few peppercorns and a few cloves."
"Tasted just like my Mother made when I was a kid. Easy to make and great to eat. This was one of my favorites. Mom made them specially for holidays"
"This is the almost exact recipe my mother passed down to me, but we always added a medium sliced onion, 2 cups of water (not 1) and ALL the juice from SLICED beets to our eggs. We also let them sit in the brine for at least 3-4 days so that the lovely magenta color would soak all the way to the yolk. LOVE them, and for us they are also an Easter dish. I'm 74, so I know this is a very old recipe since my mom served it to us as little children."
"made this recipe last weekend. took it into work and shared with co-workers. all who tasted it were in agreement - liked and would like more. another co-worker made the recipe and was not as successful because she used a can of pickled beets. found that it diluted things more than necessary. was wondering if one might need a bit of spice to add a bit of bite? oh, tried it on family members and they deemed the recipe a "keeper" and please make more soon. thank you."
"My grandmother always made these for me growing up. Her recipe was just a little different though. She would hard boil eggs, put them into a container then add a jar of pickled beets and then add apple cider until the eggs are covered. Then let them sit in the fridge for 4 days or until the eggs are pink all the way through."