Total Time
Prep 24 hrs
Cook 0 mins

I got this recipe from my girlfriend Dale back in 1977; it was a favourite in her Scottish family. The colour is amazing!

Ingredients Nutrition


  1. In a glass bowl (beet juice sometimes will stain plastic), whisk together sugar, salt, vinegar and 3/4 cup of juice from the tinned beets (you can discard any remaining juice); whisk until sugar is dissolved.
  2. In a larger glass bowl, place peeled eggs and beets.
  3. Pour dressing over eggs.
  4. Refrigerate overnight, covered (the colour will get more intense if left a day or two longer).
  5. To serve, cut eggs into halves or quarters.
Most Helpful

5 5

Very pretty and very good, DD loves them! I didn't know what they were supposed to taste like, but I really liked them too. DH "says" he doesn't like pickled eggs, but he hasn't tried these yet! Definite keeper, thank-you.

4 5

Had an over abundance of eggs from our hens. This hit the spot. Easy to make, tasty, nice color. Thanks!

5 5

Thank you for an easy pickled egg recipe that DH and I both enjoy.