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Beet pickled eggs are easy and simple to make. You can double the recipe for larger gatherings. This is my late grandmother’s recipe, and everyone loves it. Will keep in the fridge for up to 2 weeks.
Ingredients
- 8 large eggs
- 1 (15 ounce) can sliced beets with liquid
- ½ cup white vinegar
- ½ cup white sugar
- ½ cup water
- ½ teaspoon ground cinnamon (Optional)
Directions
Step 1
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
Step 2
Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs.
Step 3
Cover and chill for 4 hours to overnight.
Editor’s Note:
This might stain a plastic container, but don't pickle eggs in a metal container, or they will become slimy.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 137 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat2g | 8% |
| Cholesterol186mg | 62% |
| Sodium174mg | 8% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber1g | 4% |
| Total Sugars16g | |
| Protein7g | |
| Vitamin C2mg | 11% |
| Calcium37mg | 3% |
| Iron2mg | 11% |
| Potassium147mg | 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.
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