Pickled Eggs

I know I’ve said it before but it’s worth saying again, we like eggs and we eat a lot of eggs around here. We have a flock of lazy chickens right now but I’m sure they will start laying again soon. I make these when we have more eggs than we can give away.

I try to keep a couple of large glass gallon size containers with lids for making these in. These are also a favorite treat around Easter. I try to make them a week ahead of time as the longer they sit they better they taste!

Pickled Eggs


  • 4 -15 ounce cans whole beets (I like to use the pickles beets when I can find them)
  • 24 hard-cooked eggs, peeled
  • 2 c. sugar
  • 2 c. water
  • 2 c. apple cider vinegar


Drain beets, reserving 2 cup juice.

Place beets and eggs in a gallon size glass jar.

Bring the sugar, water, vinegar, and beet juice to a boil.

Pour over beets and eggs; cool.

Add water, if needed, to cover the eggs.

Cover tightly and refrigerate for at least 24 hours before serving.

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