"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." — Cathy Swanson
Watch video tips and tricks
1 (15 ounce) can
sliced beets with liquid
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.
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 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.
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 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!
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 set in more.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Pickled Eggs and Beets
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 132
** Calories from Fat: 45
See how to turn fresh beets into homemade pickles.
Watch Chef John make quick-and-easy pickled peppers.
See how to make classic pickled eggs.