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Beet-Pickled Eggs

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!
By Paula Jones
Updated April 24, 2012


  • 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


  • 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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