How To Make Pickled Eggs

Pickled Eggs are a family favorite of my husband’s family. My sweet mother-in-law, Gladys taught me how to make Pickled Eggs.

It was a tradition that each Easter, Gladys would make a large batch of these Pickled Eggs. The family would eat them as a treat before dinner or as a snack.

I was always intrigued with the beautiful colors. The beet juice would turn these eggs to a beautiful Magenta color.

How To Make Pickled Eggs

sTEP oNE – Cook Your hard boiled eggs

This recipe calls for one dozen (12) eggs. You can easily double the batch to 24 eggs.

I have full instructions on ‘How To Make Perfect Hard Boiled Eggs” here.

sTEP tWO

In a large bowl, mix in can of beets with the juice, apple cider vinegar, and water. Stir until well blended.

sTEP tHREE

Add in the sugar. Continue to stir the mixture until the sugar dissolves.

sTEP fOUR

Slow add the whole eggs into the mixture. Gently stir the eggs into the mixture.

Cover the bowl with plastic wrap. Place the bowl in the refrigerator. I have to put a sign on mine. My husband and son, Tyler will begin sneaking them.

Stir the eggs every few of hours. It will help to make sure the eggs are fully pickling, and the color is even on the eggs.

Wait 24 hours before serving them whole, sliced or chopped on top of a salad.

Store in the refrigerator.

Pickled Eggs (No Canning)

White Lilac Farmhouse

Easy recipe to make delicious pickled eggs with no canning involved.

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast, Side Dish

Cuisine American

Servings 12 Eggs

Ingredients

  

• 1 Cup Apple Cider Vinegar
• 1 Cup Water
• 1/2 Cup White Granulated Sugar
• 1 Can Slice Beets with juice (10 ounce can)
• 12 Hard Boiled Eggs

Instructions

 

• In a large bowl, mix in can of beets with the juice, apple cider vinegar, and water. Stir until well blended.
• Add in the sugar. Continue to stir the mixture until the sugar dissolves.
• Slow add the whole eggs into the mixture. Gently stir the eggs into the mixture.
• Cover the bowl with plastic wrap. Place the bowl in the refrigerator.
  
• Stir the eggs every few of hours. It will help to make sure the eggs are fully pickling, and the color is even on the eggs.
• Wait 24 hours before serving them whole, sliced or chopped on top of a salad.
  
• Store in the refrigerator.

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