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Pickled Eggs with Beets

Total Time

Prep: 10 min. + chilling


12 servings

Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas


  • 2 cans (15 ounces each) whole beets
  • 12 hard-boiled large eggs, peeled
  • 1 cup sugar
  • 1 cup water
  • 1 cup cider vinegar


  1. Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
  2. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
  3. Cover tightly and refrigerate for at least 24 hours before serving.

Pickled Eggs Recipe Tips

How long do pickled eggs last?

These pickled eggs will last in the fridge for 2 weeks in a well-sealed jar. For more tips, check out our guide about how to pickle safely.

Why are my pickled eggs rubbery?

To avoid rubbery pickled eggs, avoid overcooking the eggs when you're boiling them. Follow our Hard-Boiled Eggs recipe to get perfect hard-boiled eggs every time.

How should I serve pickled eggs?

Pickled eggs are a great party appetizer! Serve them with toothpicks, or alongside a variety of toasts and crackers. You can also use them in your favorite egg salad recipes.

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

1 each: 168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein.