Quick Pickled Eggs and Beets Recipe - Allrecipes.com
Quick Pickled Eggs and Beets Recipe
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Quick Pickled Eggs and Beets
This simple Southern snack is a cinch to prepare. See more
  • READY IN 4+ hrs

Quick Pickled Eggs and Beets

Recipe by  

"Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    4 hrs 30 mins


  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
  2. In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
Kitchen-Friendly View


  • Editor's Note
  • This might stain a plastic container, but don't pickle the eggs in a metal container, or they will become slimy.

Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2003

I found this recipe while searching for ways to use fresh beets from my garden. The beets are delicious and just different enough from my canned pickled beets that the change is refreshing. The cinnamon is perfect. I made deviled eggs out of the eggs. Very tasty, but next time I will leave any vinegar or lemon juice out of the yolk filling, as the outside has enough of that taste. The deviled eggs were quite eye-catching! Deep purple, fluffy yellow filling, green parsley sprinkled on top. But you do need to pickle them about 4 days for the eggs to "purple" all the way through to the yolk. To use fresh beets: Wash beets, leaving roots intact, and cut the tops, leaving two inches at beet. Barely cover with water, and simmer till tender. Drain. Cool, and slip the skins off the beets. Slice as desired. You will need about 1-1/2 cups sliced beets and about 1/2 cup for what would have been in a can of beets.

Most Helpful Critical Review
Jan 03, 2011

These are good. A little too much on the sweet side for me. Next time I might use less sugar and more vinegar. Hubby liked them.

Oct 27, 2003

These are yummy. I increased the vingear to 3/4 cup, decreased the sugar to 1/4 cup, and added a small sliced onion to the mix.

Oct 19, 2003

Very good. The recipe says 4 hours, but by then only the outside of the egg is pickled. Wait 3-4 days if you like them purple to the core.

Jul 29, 2010

My husband loves pickled eggs so I gave this recipe a try - I increased the vinegar to 3/4 cup and left out the cinnamon. I added a bit of thin sliced red onion when I layered everything into a glass jar with a tight fitting lid. You really have to let these set for at least four days to get that rich deep reddish purple color all the way through to the yolk. These are always great with beer!

Oct 07, 2006

This is a wonderful recipe; the only problem I found was that the recipe states they will keep in the fridge for up to 2 weeks…but not in my house!

Apr 26, 2004

The recipe was very easy. I don't like pickled eggs, but I made them for my husband who thought they were pretty good. I agree that they need to refrigerate for a couple of days for the color to set in more.

Oct 19, 2003

This recipe is excellent and so easy. I never could get the exact amount of ingredients to make my eggs taste really good. The cinnamon adds a special touch.


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  • Calories
  • 137 kcal
  • 7%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 174 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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