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Pickled Eggs


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Pickled Eggs 0 Picture


  • eggs 2 dozens hard-boiled and peeled
  • beets 3 (15-ounce) cans sliced
  • cider vinegar 2 cupss
  • sugar 1 1/2 cups
  • onions 3 mediums thin sliced
  • cloves 2
  • garlic 2 cloves


Servings 24


Step 1

In a large sauce pan add beets with juice, vinegar, and sugar
Heat, but do not boil
In a gallon jar, drop in cloves and garlic
Layer 1/3 at a time eggs, onion rings, and beets
When jar is filled add beet juice, make sure the top layer is covered
Screw lid on loosely
Set aside until compleatly cooled
Screw lid on tight and refrigerate
Allow to chill at least 4 days before eating


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