Pickled Eggs with Beets

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Pickled Eggs with Beets

An easy and quick way to make pickled beets and eggs.

Serves: 4
Cook time: 1 hour plus 4 plus hours of chill time


  • 8 hardboiled eggs, peeled
  • 1 can (15 oz) of sliced beets (with liquid)
  • 1 onion sliced into rings (may be omitted)
  • 1 cup vinagar
  • 1/2 cup water
  • 1/2 cup white sugar
  • 1/4 tsp salt
  • 1/4tsp pepper


  1. In a saucepan, combine beets, vinegar, sugar, water, salt and, pepper.
  2. Bring to a boil and stir until sugar is dissolved.
  3. Let liquid cool then pour over eggs into a quart size wide mouth jar. Add onion slices if desired.
  4. Refrigerate for at least 4 hours, overnight is best.


Tastes great on salads, as deviled eggs, or alone as a snack.

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