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.

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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
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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6 Comments

  1. You have no idea how much I want to try one of those pickled eggs! I would **ALMOST** be willing to challenge my egg allergy, but wow, those look good.

    1. Stacey, I did not know you were allergic to eggs. I am not big on eggs. They have to be in something or scrambled for me to eat them.

  2. 5 stars
    Tammy, I just realized that I do not receive your updates, I apologize and I have subscribed. Thank you for your always kind comments on the blog! As for these eggs, I am from the Mid-west and have seen these eggs many times but never knew what they were. You have piqued my interest and now I will be making my first batch! Thank you for sharing. I hope that you had a wonderful Easter.

    1. Elizabeth, I am glad you have seen them. I live near an Amish community. I have seen them but don’t eat them. My husband is from Pennsylvania. It is something his family has always made for Easter. Hope you like them. They are gone here. I am not much on eggs so my hubby and son can have them all! LOL

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