Pickled Eggs

In our house this is an Easter tradition. I think they taste best after 7-10 days of marinating in the fridge so I try to make them well in advance and I try to make extra with the hopes that a few will actually make it to Easter dinner. (If anyone spots the jar then the eggs seem to start disappearing rather rapidly.)

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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