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Pickled Red Beet Eggs


  • 8 hardboiled eggs peeled
  • 1 cup canned pickled red beets with their liquid
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 1 cinnamon stick
  • 4 cloves


  • Place peeled hard boiled eggs in a quart-sized mason jar (or any other heatproof container of similar size).
  • In a medium saucepan, combine pickled beets, apple cider vinegar, water and brown sugar. Heat until it just comes to a boil.
  • Place the cinnamon sticks and cloves into the jar with the eggs.
  • Carefully pour the pickling liquid and beet slices into the jar with the eggs.
  • Tap the jar to help loosen any air bubbles and use a long, skinny spatula to ease out any remaining air bubbles. Place a lid on the jar.
  • Once it has cooled to room temperature, refrigerate. Let pickles rest at least 48 hours before eating.