Quick Pickled Eggs and Beets

Quick Pickled Eggs and Beets

89

"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

4 h 30 m servings 137 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

89
  1. 100 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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.

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.

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...

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!

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...

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.

This is a terrific pickled egg recipe. I have had eggs twice since I first made this recipe (made by different people, using different recipes) and they were BLAND and tasteless. I wanted to s...

These are the best I have ever eaten. My husband loved them. Thanks!