QUICK PICKLED EGGS & BEETS
This old-fashioned classic recipe for Quick Pickled Eggs & Beets is the perfect go-to snack. Just a few ingredients and so simple to make. These delicious eggs and beets are popular during Easter (great way to use Easter eggs). Try them on top of a salad for a real treat.
I was so happy to find this recipe after enjoying pickled eggs from my favorite mom-and-pop store while living in Ohio. This wonderful recipe was shared on allrecipes.com.
Read great reviews from readers who made this recipe on Pinterest!
WHAT YOU NEED TO MAKE QUICK PICKLED EGGS & BEETS
- eggs
- can of beets in liquid
- white vinegar
- white sugar
- water
- cinnamon (optional)
HOW TO MAKE QUICK PICKLED EGGS & BEETS
Hard-boil eggs, peel and place in large mason jar or bowl. In a medium size saucepan, add the can of beets including all the juice, vinegar, sugar, water and cinnamon (cinnamon is optional). Heat over medium heat until it comes to a boil, stirring until sugar is dissolved. When sugar is completely dissolved, remove and pour over eggs. Cover jar/bowl tightly and place in fridge for at least 4 hours. Enjoy!
Quick Pickled Eggs and Beets
Recipe on allrecipes.com
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allrecipes step-by-step video
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Ingredients
- 8 eggs (hard-boiled and peeled)
- 1 (15 ounce can) sliced beets with liquid
- 1/2 cup white vinegar
- 1/2 cup white sugar
- 1/2 cup water
- 1/2 teaspoon cinnamon (optional)
Directions
- Hard-boil eggs, peel and place in large mason jar or bowl.
- In a medium size saucepan, add the can of beets including all the juice, vinegar, sugar, water and cinnamon (cinnamon is optional). Heat over medium heat until it comes to a boil, stirring until sugar is dissolved. When sugar is completely dissolved, remove and pour over eggs.
- Cover jar/bowl tightly and place in fridge for at least 4 hours. Enjoy!
To print this wonderful recipe, please head to allrecipes.com. While you’re there, be sure to read the great reviews!
Tips
- Chill in fridge for at least 4 hours. For best results and brighter color, keep in fridge for a few days before eating.
- You can decrease the sugar if you like less sweet eggs and/or increase the vinegar.
- Add thin sliced onions.
- If you do not have a large mason jar, you can use a large glass or plastic bowl with a tight cover.
- I omitted the cinnamon – the eggs I love in Ohio did not contain cinnamon.
Thanks so much for stopping by!
Cheers!
Ric Dedrick
Add 3 whole cloves to the bottom and 2 on the top to that recipe to give it some added flavor instead of the cinnamon 😋
Rosemarie Grapner
I use this recipe, but instead of cinnamon I use pickling spice. Put in what you would use to make hot tea, and soak in the beet juice liquid and pour over both beets and eggs . Sooo good.
debbie
can I do them separate. love both but not together
Sherry
They are really good with at least a few drops of Tabasco sauce added. You don’t have to add enough to make them hot (unless you want to) just enough to help flavor them.
Jay Spidel
My mother did not use cinnamon either, but she always used apple cider vinegar. It gives that extra twang.
Paulette
Could you just add a little vinegar to a jar of harvard beets and mix that with hard-boiled eggs?
BARBARA
yes that us what I do
Katrina Lusk
I use i can of sliced beets for every doz.
For each can I use a 9oz paper cup fill 3/4 with CIDER vinegar and add sugar til cup is full. I cook that on low while I do the eggs. Perfect. Then I let them pickle in Glass Jar, refridgerated for 3 days.
Junell
These make beautiful deviled eggs for Easter & ladies luncheons (bridesmaid).
Anonymous
It's better if you use apple cider vinegar …
Kimberly E Chupa
really?>
Anonymous
You can also add allspice and cloves as my mom did. Delicious!