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TEST KITCHEN APPROVED

Pickled Eggs and Beets

Name: Pickled Eggs and Beets
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 1 can (14-1/2 ounces) sliced beets; 1/2 cup sugar; 1/4 cup white vinegar; 1/2 cinnamon stick; 6 whole cloves, optional; 8 hard-boiled large eggs, peeled

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Ellen Benninger

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

This is a popular dish, especially at Eastertime when hard-cooked eggs are abundant.—Ellen Benninger, Stoneboro, Pennsylvania

TEST KITCHEN APPROVED

Pickled Eggs and Beets

3 Reviews Add your review

Yield:8 servings

Prep:15 min

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Ingredients

1 can (14-1/2 ounces) sliced beets
1/2 cup sugar
1/4 cup white vinegar
1/2 cinnamon stick
6 whole cloves, optional
8 hard-boiled large eggs, peeled

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Directions

1
Drain beets, reserving juice. Add enough water to juice to measure 3/4 cup; place in saucepan. Add sugar, vinegar, cinnamon stick and cloves if desired; bring to a boil. Remove from the heat.

2
Place eggs in a bowl; top with beets. Pour liquid over all. Cover and chill for 4 hours or overnight. Remove the cinnamon stick and cloves before serving.