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  • Serves: 6 Eggs

Pickled Eggs

  • Recipe Submitted by on

Category: Snacks

 Ingredients List

  • 3/4 c Juice from canned beets
  • 3/4 c Vinegar
  • 1/4 c Brown sugar
  • 1/2 ts Salt
  • 2 Cloves, whole
  • 6 Eggs, hard cooked, peeled


Mix beet juice, vinegar, brown sugar, salt, and cloves in a saucepan.
Bring to a boil. Cool.

Place eggs in a quart jar. Add beet juice mixture.

To keep eggs immersed in the pickling mixture, fill a small plastic bag
(intended for food use) with water; fasten securely to prevent leakage;
and place on top of eggs.

Refrigerate overnight.

For optimum eating quality, use within 2 days of preparation.

Calories per egg: About 80

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