• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Beet Pickled Eggs

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1 Jar (16 Oz) pickled beets or
  • -sweet pickles
  • 6 Hard cooked eggs


Drain beets, reserving liquid. Cover and refrigerate beets. Pour reserved
beet liquid over eggs in sealable container. Cover. Refrigerate several
hours or overnight, turning eggs occasionally, if necessary, to pickle
evenly. Remove eggs from liquid and drain. TO serve: Cut eggs in half
length. Serve with reserved beets if desired. Serves 6

NOTES : Tootie Notes: This is a standard for us on the 4th of July. I serve
in a pretty footed cut glass jar. The red blends with my red, white and
blue color scheme plus these go well with bar b que as an added side dish
for the meat. Set them out at the last minute-they taste better well
chilled. If I have the time, I will set the contained down in the tub of
ice with the drinks and other items. The icy container with ice cold eggs,
so good. The sweet pickled eggs are good also, but prefer the beet pickled
eggs. These look just as well in an old half gallon jar.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?