Pickled Eggs with Beets
Total TimePrep: 10 min. + chilling
- 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 Facts1 each: 168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein.
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Mar 11, 2019
Same way our family has made pickled eggs and beets many many for years......don't throw out the beet juice....use instead of water....the color is even more intense and adds extra flavor.....a special note* ....when my husband came into the family in 1973 and had these at our traditional Easter dinner....he absolutely loved them and they were officially renamed Pickled Do Do Eggs by him ( the o is pronounced as a long o) ....and the name has stuck now for 46 years! :)
Apr 27, 2017
Good Stuff !! Suggested by my aunt she said to add about a tablespoon of pickling spice(McCormick or Ball).. Also, I used ALL of the juice from the 2 cans of beets... You can probably get away with 3/4 cup sugar to perhaps let the vinegar shine through a little more... I love it!!
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.
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
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.
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.
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.
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.
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.