Excellent recipe! As a child growing up, my mom made pickled eggs and beets each year as part of our Easter tradition. I always looked forward to them, and I wanted to find a recipe that matched the way I remember them tasting. This one did the trick! I have a large glass gallon pickle jar that I wanted to fill, so I actually used 20 hard-boiled eggs, and I quadrupled (yes, four times as much) the rest of the ingredients. I used 4 cans of regular (not pickled) whole beets, which gave me 4 cups of juice. To the juice I added 4 cups of sugar, 3 cups of vinegar, 2 tsps. salt, 1 tsp. pepper, 8 bay leaves, and 48 whole cloves (they're small!). (As for the onion, I used one extra-large onion, cut it in half, and sliced it into thin half-rings.) It sounds like a lot, but it made just enough liquid to pour over the eggs, onions and beets in the jar, with just a little left over. I made two layers each of the three items in the jar--first beets, then onions, then eggs. I recommend allowing them to refrigerate at least 3 to 4 days. I made them on Saturday afternoon (3/15), and this morning, Wednesday (3/19), they finally taste like they've developed the full pickled flavor. Yummy! Thanks, Cindy, for helping me to recall some fond childhood memories.

Tasty eggs. The purple color is outrageous! For my taste, a bit too sweet. However, if you put some tobasco on these, the sweet / hot flavor is very, very good. A good recipe for those who like their pickled eggs a bit sweeter. If you prefer sour, you might not prefer these.

Was ok but I still prefer using jars of pickled beets, the store brand is usually best but pick whichever looks more deep purple. For 6-7 eggs I simmer only 1/4 cup sugar and 1/4 cup cider vinegar with the juice from 1 16oz jar of pickled beets and it tastes exactly like the ones my Pennsylvania Dutch Grandma made and is much easier. Don't forget to stir or shake once or twice a day for even color. 48 hrs is a minimum, will usually take four days to be colored through.

I use any type of beets, no Bay leaves and fewer cloves. This just like my old family recipe

My mother makes pickled eggs with beets, but instead of the brine she puts in a jar of the little yellow hot peppers along with the juice. Wax peppers, not pepperoncini. If you're looking for a less sweet version, you might like it that way. This is also an Easter favorite for us, as the eggs come out looking so pretty.

Been craving pickled eggs for years and finally found a receipe that tasted like my Dad's who made these year round. Simpley the best.

Just recipe is just like the one my Mom used to make. I was looking for a pickled beet recipe and came across this one. It is delicious and easy to make - I actually tripled the recipe and it didn't even last a week in the fridge. If you like pickled beets - these have the perfect blend of spices. Thanks for sharing this recipe!

This recipe is the best for beets and eggs I have ever made. They were gone at one sitting!! My Mom made these eggs every Easter & I have always done the same. You won't be disappointed in this recipe. Good Job!!

Thanks so much Cindy for this great recipe. Grandma never wrote hers down and I've been craving these every year at Easter. These are the best!

I LOVE THIS RECIPE THESE EGGS GO GOOD WITH BEER! BILL H IN FTW, TX.