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.
- 18 hard-boiled eggs (whole shelled)
- 236.59 ml onion (sliced)
- 2 (850.48 g) cansliced beets
- 236.59 ml cider vinegar
- 236.59 ml white vinegar
- 473.18 ml beet juice
- 236.59 ml brown sugar
- 59.14 ml white sugar
- 10 whole cloves
- 2 cinnamon sticks
- 8 juniper berries, cracked (optional)
- 4.92 ml salt
- Place the eggs, sliced onions, and beets in a large jar. Set aside.
- In a saucepan, combine the remaining ingredients and slowly boil for 10 minutes. Let cool.
- 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.
- Can be eaten in 24-hours, but are better after a couple of days. Store in fridge.
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.