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Beet-Pickled Eggs

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Beet-Pickled Eggs
  • Prep 15 min
  • Total 5 hr 15 min
  • Servings 4
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Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!
By Paula Jones
Updated Apr 24, 2012

Ingredients

  • 4 hard-cooked eggs, peeled
  • 1 can (15 oz) sliced beets
  • 1/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 3 to 4 whole cloves

Steps

  • 1
    In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
  • 2
    Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
  • 3
    Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
  • 4
    Cover jar tightly with lid. Refrigerate at least 4 hours before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Recipe can easily be doubled or tripled.
  • tip 2
    Use beet-pickled eggs to make deviled eggs.

Nutrition

Nutrition Facts are not available for this recipe
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