Pickled Eggs, Beets and Onions

Total Time
30mins
Prep
20 mins
Cook
10 mins

If you like pickled onions and beets along with your eggs, you'll like this recipe. The juniper berries can be eliminated.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Place the eggs, sliced onions, and beets in a large jar. Set aside.
  2. In a saucepan, combine the remaining ingredients and slowly boil for 10 minutes. Let cool.
  3. Pour the cooled vinegar solution over the eggs, onions and beets. If the juice does not cover them, add additional water/vinegar (1:1) to cover. Refrigerate.
  4. Can be eaten in 24-hours, but are better after a couple of days. Store in fridge.
Most Helpful

5 5

This is a terrific pickled eggs with beets recipe that is so very simple to make using canned beets instead of fresh like how I normally make. Using canned beets really make sense for pickled eggs like this because beets are secondary player in this recipe. Love the use of juniper berries too. I followed the recipe completely except reduced the sugar just a smidgen only but I don't think that made any difference at all. Overall, I love the taste of these eggs, beets and onion. Served with pickled herring and glass of cabernet from California for a light lunch. Thank you Kathy228 for posting this recipe.