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
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
- In a pan, over medium-high heat, combine white vinegar, white sugar, black pepper, garlic powder and sea salt.
- Whisk constantly until sugar is completely dissolved and then remove from heat. Let it cool down a bit.
- Put your whole hard boiled eggs and red onion into your canning jar. I like to layer them.
- 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.
- Pour in the vinegar mixture.
- Put the lid on the canning jar, tightly.
- Then give the jar a few gently turn to make sure everything it well mixed.
- 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!
- 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.
- 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.
- 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!
Want some tips on making perfect boiled eggs? Check out Food Storage Mom’s tips!
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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)?
I leave them in, that’s what my grandmother always did too.
I make pickled eggs and beets every Easter. Can hardly wait to try them!
Did you see the pickled quail eggs recipe? https://www.imperfectlyhappy.com/pickled-quail-eggs/
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.
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.
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
So glad you liked it! It is always a hit, even when people think they won’t like it. 😉
Can these be processed using a water bath canning to extend the shelf life?
I have never used the recipe that way. I would definitely use one specifically for canning.
thanks so much for the recipe, I just made them. I can’t wait till they are ready!!!