Beet-Pickled Eggs

beet-pickled eggs Appetizer
Beet-Pickled Eggs
  • Prep 15 min
  • Total 5 hr 15 min
  • Servings 4

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! MORE+ LESS-

Paula Jones
Updated April 24, 2012


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


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  • 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.

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

No nutrition information available for this recipe

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