Pickled Red Beet Eggs

4.6
(157)
127 Reviews
18 Photos

My Pennsylvania Dutch grandmother, Florence Walter, used to make these pickled red beet eggs. They are especially great for picnics and a great way to preserve leftover eggs after Easter!

Submitted by Jill
Updated on February 21, 2024
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Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Servings:
12
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Ingredients

Original recipe (1X) yields 12 servings

  • 1 (15-ounce) can beets

  • 1 onion, thinly sliced

  • 12 hard-cooked eggs, shelled and left whole

  • ¼ cup white sugar

  • ½ cup vinegar

Directions

  1. Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.

  2. Pour sugar and vinegar into the saucepan with beet liquid; bring mixture to a boil. Reduce the heat to low, and let mixture simmer for 15 minutes.

  3. Pour beet juice mixture over beets, eggs, and onions. Seal the bowl or pitcher and refrigerate for at least 1 to 3 days; the longer they are allowed to rest the better they will taste.

264 home cooks made it!

Nutrition Facts (per serving)

108 Calories
5g Fat
8g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 108
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 212mg 71%
Sodium 112mg 5%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Total Sugars 7g
Protein 7g 13%
Vitamin C 2mg 2%
Calcium 34mg 3%
Iron 1mg 5%
Potassium 132mg 3%

* 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.