Pickled Eggs

4.4
(51)
34 Reviews
6 Photos

This pickled egg recipe is one that my dad has made for years. They take 5 days to be ready to eat, but they are well worth the wait!

Submitted by Terry
Updated on April 22, 2024
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Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
5 days
Total Time:
5 days 20 mins
Servings:
6
Yield:
6 pickled eggs
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 (15 ounce) can red beets

  • ½ cup white vinegar

  • ½ cup cold water

  • ¼ cup brown sugar

  • 1 small cinnamon stick

  • 4 whole cloves

  • ½ teaspoon salt

  • 6 hard-cooked eggs, peeled

Directions

  1. Pour beet juice into a medium pot over medium heat. Stir in vinegar, cold water, brown sugar, cinnamon stick, cloves, and salt. Cook, stirring occasionally, until sugar is dissolved, about 8 minutes.

  2. Place beets into liquid mixture and continue cooking until beets are heated through, about 2 minutes more.

  3. Place hard-cooked eggs in a container with a tight-fitting lid. Pour liquid and beets into the container with eggs. Store the container in the refrigerator for about 5 days before eating.

77 home cooks made it!

Nutrition Facts (per serving)

131 Calories
5g Fat
15g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 131
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 368mg 16%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 7g 14%
Vitamin C 2mg 2%
Calcium 56mg 4%
Iron 2mg 9%
Potassium 193mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.