Simple Pickled Eggs & Beets

"This is a simple, but absolute favorite recipe that I have been eating since I was a little wee one. I usually add 2 cans of beets because I like beets. This recipe keeps well in the refrigerator, and you can add more eggs or beets to the juice at any time, if you need to. Well recieved at picnics and potlucks."
 
Download
photo by southern chef in lo photo by southern chef in lo
photo by southern chef in lo
Ready In:
20mins
Ingredients:
8
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted.
  • Let cool In large container, combine beets, eggs, and onions.
  • Pour vinegar mixture over all and mix to combine.
  • Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).

Questions & Replies

  1. What is the difference of this recipe if I make 24 eggs? Big family!!
     
  2. How long do these eggs keep if refrigerated?
     
  3. What size jar should I use?
     
Advertisement

Reviews

  1. Fantastic! I brought these to a weekend getaway with my friends (after soaking the eggs 2 weeks) and they were an absolute hit! One friend even said he would pay me if I would make these for him on a regular basis. Hands down the best pickled eggs I ever made! Thank you!
     
  2. This one is a keeper! I got tired of paying .80/per egg at the deli for these so I thought I'd try to make my own, these are perfect! Though I would recommend letting the eggs soak 2 days instead of 2 hours, that allows the juice to penetrate all the way through, and they get better the longer they sit. Just delicious!
     
  3. Yum! I've been trying out different pickled egg recipes and this one is one of the best so far. I just love the flavor the beets give the eggs and the onions oh the onions are soooo delicious! After I ate up almost all of the eggs I cut up 3 more red onions and added them to the marinade. I've been eating them on tuna sandwiches. These are also very pretty eggs, violet, white and yellow...so cheerful. I also used 2 cans of beets so added some extra concentrated vinegar because my Hubby said they weren't vinegary enough- probably due to the extra beet juice.
     
  4. I've been making these for three years now and my mom loves them. Personally, I can do without the beets, but the onions are terrific in a salad. I have my own chickens and use bantam eggs for a nice bite sized snack.
     
  5. I was craving pickled eggs, and my husband (who doesn't even eat them) made these for me. They were delicious! Thanks for sharing.
     
Advertisement

RECIPE SUBMITTED BY

I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!) I love the outdoors, and pride myself on being the master griller on the fire pit. My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes