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

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Ever since I can remember, my Mother served pickled eggs at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings

Ingredients

  • 2 cans (15 ounces each) whole beets
  • 12 hard-cooked eggs, peeled
  • 1 cup sugar
  • 1 cup water
  • 1 cup cider vinegar

Nutritional Facts

1 each: 168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein.

Directions

  1. Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
  2. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
  3. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 12 servings.
Originally published as Pickled Eggs with Beets in Reminisce April/May 2009, p 48


Reviews for Pickled Eggs with Beets

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
jack3146 User ID: 5619815 164512
Reviewed May. 18, 2013

"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."

MY REVIEW
mrbillybear User ID: 3722748 183534
Reviewed Nov. 27, 2012

"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"

MY REVIEW
SMQMC User ID: 1135775 164482
Reviewed May. 25, 2012

"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."

MY REVIEW
nlmmother2tiger User ID: 1863413 210833
Reviewed Apr. 14, 2011

"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 REVIEW
mckend31 User ID: 1916423 181830
Reviewed Sep. 2, 2010

"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."

MY REVIEW
kreutzberger User ID: 1842641 183507
Reviewed Apr. 5, 2010

"I didn't change a thing. It was really good. Everyone enjoyed it. I already shared this recipe with my sister in law."

MY REVIEW
mrswvwoodchuck User ID: 3740415 164481
Reviewed Jul. 6, 2009

"That was how my mother was, she always made up a big batch of pickeled eggs for easter, we always gobbled them up after my first husband passed away our son kept asking for the pickeled eggs but no one had the heart to fix them because he loved them so much, well last Christmas, I was making my 2 son in laws edible gifts and racking my brain as to what to fix my son, I made him 2 dozen pickled eggs he was thrilled."

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