Pickled Eggs


10-12 hard cooked eggs
1 cup beet juice (fresh is better)
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup white vinegar
1/2 cup cold water
salt and pepper, to taste
1 to 2 tablespoons pickling spices
4 whole cloves
1 stick cinnamon (small)
several slices of cooked beets
several slices of onion


Directions: 1. Pour all liquids into a small sauce pan over medium heat approx. 5 to 6 minutes. 2. Add salt, pepper, sugars, cloves, and cinnamon stick. 3. Stir ocassionally, do not bring to a boil. 4. Place beets into heated mixture for approx. one minute. 5. Using a tight sealing jar, pour mixture into jar and add eggs, beets, and onions alternately. 6. Store in refrigerator for approx. 5 days.


10 to 12 pickled eggs

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Pickled eggs. I usually save

Pickled eggs. I usually save the juices from green olives. I hard boil the eggs and put them in the jar with the olive juice. My question is what is the recipe for the green olive juice in jars.?

Hi, Anita, You would have to

The Editors's picture

Hi, Anita, You would have to contact the company who makes the olives for their recipe, however, we did find this recipe on how to make your own olive juice: http://www.buzzle.com/articles/how-to-make-olive-juice.html Hope this helps!