Pickled Beets and Eggs

Lynn Clay


What a beautiful color the eggs turn.


★★★★★ 1 vote

10 Min
10 Min
Stove Top


  • 2
    16 ounce cans tiny whole beets, drained with juices reserved
  • 1 small
    onion, halved and thinly sliced into half-moons
  • 8
    hard boiled eggs, peeled
  • 1 c
    beet juice
  • 1 c
  • 3/4 c
    apple cider vinegar
  • 1 1/2 tsp
  • 2
    bay leaves
  • 8
    whole cloves
  • 4
    whole allspice

How to Make Pickled Beets and Eggs


  1. Place beets, onion, and peeled eggs in a glass or plastic container. Set aside.
  2. In a medium-size saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, cloves, and allspice.
  3. Bring to a boil, lower heat, and simmer 5 minutes.
  4. Immediately pour simmering liquid and spices over beets and eggs.
  5. Cool to room temperature, cover, and refrigerate 48 hours before using.
  6. Eggs should be good for a week in the refrigerator

Printable Recipe Card

About Pickled Beets and Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: Dutch

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