Pickled Eggs

Connie Ottman


This recipe was given to me by a friend who owned a chicken farm. She inherited the farm from her mother and cooked many of mom's recipe. Her mother could make all sorts of recipes from her fresh hen eggs. This recipe is only one of many of her mother's old time recipes. These are great as a snack or side dish but require you to prepare a few days in advance.


★★★★★ 4 votes

20 Min
15 Min
Stove Top


  • 1 - 16oz can(s)
    sliced beets
  • 12
    hard cooked, shelled eggs
  • 3/4 c
    cider vinegar
  • 1/2 c
  • 2 Tbsp
  • 1/2 tsp
    cracked pepper
  • 1/8 tsp
    ground allspice
  • 6
    whole cloves

How to Make Pickled Eggs


  1. Begin recipe one to three days ahead-

    boil eggs to hard cooked and shell. Precede to next step.
  2. Drain beet liquid into a 1 quart sauce pan.
  3. Place sliced beets and eggs into 1 1/2 quart jar or large bowl.
  4. Into beet juice, stir vinegar & remaining ingredients.
  5. Over high heat, heat spices and juices to boiling.
  6. Pour hot spice mixture over eggs & beets.
  7. Cover and refrigerate at least twelve hours for all flavors to penetrate eggs.

Printable Recipe Card

About Pickled Eggs

Main Ingredient: Eggs
Regional Style: American
Hashtags: #eggs, #vinegar, #beets

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