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Pickled Beets and Eggs

Updated on January 27, 2014

Pickled Beets and Eggs

This recipe is one of my husband’s favorites. It is extremely easy to make and it keeps quite well in the fridge for some time.

We enjoy it usually on holidays but sometimes I make it just for fun.

I recommend the use of store bought eggs. My dad has many chickens and we get free eggs frequently. Fresher eggs do not peel very well once they have been boiled. Even though I can get eggs for free I always buy eggs for this recipe.

As far as boiling the eggs go I have noticed that egg cartons now give you step-by-step instructions on how to do so most effectively.

This recipe can substitute apple cider vinegar for white vinegar. Either vinegar will do. It just depends on what you prefer. My mother likes apple cider vinegar while my mother-in-law prefers the white.

You may also use canned beets from the store or if you have a mother like mine canned beets fresh from the garden. Either will do.

Pickled Beets and Eggs

4 stars from 1 rating of Pickled Beets and Eggs

Easy Recipe

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Dozen eggs

Cut one up and enjoy!


  • 2 cans or 2 Quart size jars Beets, Whole or cut up
  • 12 Eggs, Boiled and Peeled
  • 1 1/2 cups Sugar
  • 1 1/2 cups Vinegar, Apple Cider or White


  1. Boil eggs. Rinse and Peel. Place in a large bowl that has a lid.
  2. Drain beet juice into a saucepan. Place beets on top of boiled and peeled eggs.
  3. For one dozen eggs pour in 1 1/2 cups of sugar and 1 1/2 cups of vinegar.
  4. Bring to a boil while stirring constantly.
  5. When sugar is completely dissolved set aside to cool.
  6. Once your mixture is cool pour over beets and eggs, cover, and refrigerate.
  7. Wait a day and then enjoy!

Step by Step Picture Instructions

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What if I want to make more?

I showed you how to make beets and eggs with a dozen eggs. This recipe is easy to double or triple. Just remember that the ratio of sugar to vinegar needs to be the same. Make enough sauce to cover the eggs and beets completely. Refrigerate when done. The longer the eggs sit in the sauce the more saturated they will become. I recommend waiting a day before eating them.


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