MENU
  • Print
    474
  • Save
    150
  • Pinterest
    39
  • Email
    27
  • Facebook
    45

Beet-Pickled Eggs

  • Prep 15 min
  • Total 5 hr 15 min
  • Servings 4
  • Save
    150
  • Pinterest
    39
  • Print
    474
  • Email
    27
  • Facebook
    45

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
April 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

Hide Images
  • 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.

Expert Tips

Recipe can easily be doubled or tripled.

Use beet-pickled eggs to make deviled eggs.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment