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Pickled Eggs with Beets

Ever since I can remember, my Mother served this pickled egg recipe 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


  • 2 cans (15 ounces each) whole beets
  • 12 hard-boiled large 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.
Nutrition Facts
1 each: 168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein.


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Average Rating:
  • Pam
    Feb 6, 2021

    Do you have to use a glass jar or can you use plastic?

  • Meg
    Jan 6, 2021

    I make these every Thanksgiving! I don't like them personally, but my mother and husband finish the whole jar half an hour after they're out!

  • Stacey
    Jul 16, 2020

    Im from PA and these are very popular. Only thing I do differently is I pour in the juice from both cans of beets. I also add my eggs first then pour over and make sure they are covered and submerged entirely

  • Nancy94
    Apr 6, 2020

    ladough...if you use the pickled beets, do you still need to add the 1 cup sugar? Do you use cider or white vinegar?

  • ladough
    Apr 1, 2020

    These are so much better if you use pickled beets, or use pickling spices to pickle your beets before you add the eggs. They have a tremendous amount of flavor if you use pickled beets and not just vinegar.

  • tsuop
    Apr 1, 2020

    I have home canned beets w/sugar, so I eliminate the sugar. Love these. I was gonna have them for Easter Dinner. But now I have to stay home, ration my eggs

  • Savonna
    Mar 31, 2020

    Love these! My great grandmother and my grandmother made these all the time when I was little. They also owned different kinds of stores an always made for customers. The only thing they ever done different was they would add jalapeños. I’m from Tennessee and my husband is from Florida he had never tried them til I made them my kids love them also but they like them better when I do them in just pickle juice

  • BarefootLady
    Mar 23, 2020

    Dovecanyon, if you just crack the eggshell ( but don't peel) it'll give the whites a marbled look! Might not be what your asking, but I thought someone might enjoy the info!??

  • sunnyf29
    Mar 23, 2020

    I make these , loved my mother making them. A little change , I use white vinegar and sliced beets. I have made deviled eggs with them :)

  • Kim
    Mar 22, 2020

    Dovecanyon. Don’t cut prior to soaking in juice. Let eggs soak in juice for three days, then cut! They’ll be pink clear through with the yellow remaining yellow. Make deviled eggs as you normally would after three days.