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Easy Pickled Eggs & Beets

March 26, 2015 by Tiffany Davis 23 Comments

This recipe for Easy Pickled Eggs and Beets bring back great memories of my grandmother’s kitchen.  I remember as Easter came near there would always be a big jar of purple eggs in the fridge.  I wasn’t always a fan, but now I know why everyone raved about them!  I think you’ll enjoy Grandma’s Easy Pickled Eggs & Beets too – a great side dish for your Easter table.

Easy Pickled Eggs & Beets - just like Grandma used to make! | by ImperfectlyHappy.com

Easy Pickled Eggs & Beets

Ingredients

1/2 Gallon Canning Jar with lid (I used these)

8 – 10 whole hard boiled eggs, peeled

2 (15 oz) cans of sliced beets in juice

1/2 of a large red onion, sliced in rings

1 cup white vinegar

1/2 cup white sugar

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 – 1/2 teaspoon sea salt

Directions – Easy Pickled Eggs & Beets

  1. In a pan, over medium-high heat, combine white vinegar, white sugar, black pepper, garlic powder and sea salt.easy-pickled-eggs 2
  2. Whisk constantly until sugar is completely dissolved and then remove from heat.  Let it cool down a bit.
  3. Put your whole hard boiled eggs and red onion into your canning jar.  I like to layer them.
  4. Pour the two cans of sliced beets and juice over the eggs and onions.  You may not want to put all the beets in to leave room for mixing.
  5. Pour in the vinegar mixture.
  6. Put the lid on the canning jar, tightly.
  7. Then give the jar a few gently turn to make sure everything it well mixed.
  8. Make sure everything is under the juice – use a plastic spatula to move things around if necessary.  But be gentle, you don’t want to mess up your eggs!
  9. Put the jar in the fridge for at least 3 or 4 hours.  But the longer the eggs remain, the more the flavor fills them and the deeper the color you’ll have.
  10. Once ready you can eat them right from the jar OR slice them up for serving.  They also make a beautiful presentation for deviled eggs.
  11. The beets and onions are tasty too.  I like the onions in tuna salad especially!

I hope you enjoy this recipe for Easy Pickled Eggs and Beets – just like Grandma used to make.  They should keep 10 – 14 days in your refrigerator, if they last that long!

easy-pickled-eggs 3

Want some tips on making perfect boiled eggs?  Check out Food Storage Mom’s tips!
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Filed Under: Canning, Holidays, Homemade, Kitchen Stories, Recipes

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Reader Interactions

Comments

  1. Kaylyn says

    March 25, 2019 at 3:55 pm

    Do you take the eggs out of the vinegar mixture after the 3-4 hours or do you keep them in the vinegar until they are all eaten (even if it takes a week or two)?

    Reply
    • Tiffany Davis says

      March 26, 2019 at 4:06 am

      I leave them in, that’s what my grandmother always did too.

      Reply
  2. Carol Chachin says

    April 11, 2019 at 7:40 am

    I make pickled eggs and beets every Easter. Can hardly wait to try them!

    Reply
    • Tiffany Davis says

      April 12, 2019 at 11:17 am

      Did you see the pickled quail eggs recipe? https://www.imperfectlyhappy.com/pickled-quail-eggs/

      Reply
    • Ashley Davis says

      March 9, 2021 at 2:55 pm

      Do I buy pickled beets or regular? Thanks!

      Reply
  3. Granny Jean says

    September 30, 2019 at 8:55 am

    We don’t care for beets, but love the onion and eggs. Can I put the same amount of eggs and onion in a smaller jar with same amount of pickling, or do I need to reduce the pickling? I’ve been canning for 50 years, but very little pickling.

    Reply
    • Tiffany Davis says

      October 1, 2019 at 9:38 am

      I have a pickled onion recipe you might like -https://www.imperfectlyhappy.com/pickled-onions-recipe-3/
      You can certainly leave the beets out of this recipe and just make sure you have enough liquid to cover everthing.

      Reply
  4. Keith says

    June 13, 2020 at 9:22 am

    I made this recipe as written and it turned out just great. The eggs were red all the way to the yoke, the beets were just like the old time flavor and I don’t usually eat the onions, but these were so good I added more to my second batch. I will be keeping a jar in the refrigerator at all times. Thanks

    Reply
    • Tiffany Davis says

      June 13, 2020 at 10:41 am

      So glad you liked it! It is always a hit, even when people think they won’t like it. 😉

      Reply
  5. leanne says

    August 7, 2020 at 12:46 pm

    Can these be processed using a water bath canning to extend the shelf life?

    Reply
    • Tiffany Davis says

      August 9, 2020 at 11:06 am

      I have never used the recipe that way. I would definitely use one specifically for canning.

      Reply
  6. One of God's says

    March 17, 2021 at 12:42 pm

    I cut mine and whole beets across the middle with a zigzag cut making “tulip” blossoms to take to potlucks. I garnish the tray with plenty of parsley.

    Reply
    • Tiffany Davis says

      March 17, 2021 at 4:19 pm

      I bet they are beautiful!!!

      Reply
  7. Lynn says

    June 14, 2021 at 11:48 am

    Are these sweet?

    Reply
    • Tiffany Davis says

      June 15, 2021 at 6:02 am

      I would say the are sweet with a tangy side.

      Reply
  8. Susie in the country says

    February 14, 2022 at 6:37 am

    Always a hit my workplace! Whenever I needed to bring a covered dish, I brought red beet eggs! At home, I eat the beets and the hubby eats the eggs. Such a quick no brainer for a very last minute idea! Thanks for sharing your receipe♥

    Reply
    • Tiffany Davis says

      February 15, 2022 at 6:49 am

      Glad you like it!!!

      Reply
  9. Evelyn Dodd says

    April 5, 2022 at 6:28 am

    Can you use a gallon jar to make these?

    Reply
    • Tiffany Davis says

      April 11, 2022 at 11:55 am

      Sure, but you’ll need to double the recipe and make sure everything is under the liquid.

      Reply
  10. Syndie says

    April 8, 2018 at 10:07 am

    thanks so much for the recipe, I just made them. I can’t wait till they are ready!!!

    Reply

Trackbacks

  1. Pickled Garlic Recipe - Imperfectly Happy says:
    December 1, 2015 at 11:12 am

    […] Pickled Eggs & Beets Like Grandma Used to Make! […]

    Reply
  2. Top Posts of 2015 - Imperfectly Happy says:
    January 2, 2016 at 8:20 am

    […] #9 – Easy Pickled Eggs & Beets…Just like Grandma’s […]

    Reply
  3. Super Easy Pickled Jalapenos - Imperfectly Happy says:
    January 23, 2016 at 3:44 pm

    […] Easy Pickled Eggs & Beets – Just like Grandma used to make! […]

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