Beet Pickled Eggs

Beet Pickled Eggs

Beet Pickled Eggs are a beloved classic. 

My recipe is based on the one I learned 40 years ago from my elders on how to pickle beets for canning.

Beet Pickled Eggs


2 dozen peeled hard-boiled eggs
1 cup cider vinegar
1 cup sugar
1 cup water
2 cups sliced beets (1 can drained)


  1. Hard boil and peel eggs.

  2. Combine the water, vinegar, and sugar in a small saucepan and bring to a low boil.  Stir until sugar is dissolved.

  3. Add the eggs and beets in layers in a 1/2 gallon glass jar (or split between 2 quart jars) and pour the hot brine from step 2 over the eggs. 

  4. Cover, chill, and refrigerate for at least 1 week.
If there's not enough liquid to cover the eggs, mix a little more brine using the 1/3 water, 1/3 vinegar, 1/3 sugar ratio.

To spice it up, you can add a handful of pickling spice.
To pickle beets, use the  1/3 water, 1/3 vinegar, 1/3 sugar ratio for the brine.

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