Aunt Ina's Pickled Red Eggs and Beets

Kathie Carr


We can't have a family reunion without these. Aunt Ina made them and then my Mom started making them for the other side of the family, too. Now I'm the one who makes the red eggs.


★★★★★ 2 votes

15 Min


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  • 8
    hard boiled eggs, peeled
  • 2 can(s)
    (15 ounces each) whole pickled beets, drain and reserve juice
  • 2
    large onions, thinly sliced
  • 1
    cup sugar
  • 3/4 c
    apple cider vinegar
  • 1/2 tsp
  • 1/8 tsp
    black pepper
  • 2
    bay leaves
  • 12
    whole cloves

How to Make Aunt Ina's Pickled Red Eggs and Beets


  1. Place eggs, beets, and onions in a non- reactive glass or plastic container. Set aside.

    In a medium non-reactive saucepan combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat and simmer for 5 minutes. Pour hot liquid over eggs and beets. Cover and refrigerate for 24-48 hours before serving. To serve remove bay leaves, cloves (and onions, if desired) and serve cold.
  2. These eggs will not spoil for a long time but they become tough after 3 or 4 days so should be used up before then.

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About Aunt Ina's Pickled Red Eggs and Beets

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