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Pickled Eggs and Beets

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


  • 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-boiled large eggs, peeled


  • 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.
Nutrition Facts
1 each: 142 calories, 5g fat (2g saturated fat), 212mg cholesterol, 162mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 7g protein.

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  • wombie
    Jan 27, 2015

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

  • kitzer
    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

  • bookhamster
    Apr 25, 2011

    No comment left

  • ncripe
    Apr 7, 2009

    This is a wonderful dish to serve at Easter. Tastes just like my mother used to make!Nancy Cripe, Delphi

  • BarbaraJeanne
    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!

  • FriedaG
    Dec 29, 2006

    No comment left