Beetroot Pickled Eggs

Beetroot Pickled Eggs

Beetroot Pickled Eggs
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine American
Servings 20


  • 4-6 pc. hard-boiled eggs
  • 1 cup cider vinegar
  • 1 cup beetroot juice (used from my golden canned beets)
  • 1/3 cup brown sugar
  • 1/4 cup chopped red onion
  • 3 pc. whole cloves


  • Once the boiled eggs have been peeled and cooled, place them in a pint jar that has been washed in very hot water. Place all of the ingredients in a saucepan and bring to the boil, stirring occasionally.
  • Reduce the heat to a simmer and cook gently for 10 minutes. Remove the pan from the heat and allow the liquid to cool.
  • Pour the pickling solution over the eggs in the jar, so that the eggs are covered and seal tightly with the lid. Store in the refrigerator for a minimum of two days before using. 
Keyword Beetroot Pickled Eggs