Skip to main content
Epicurious
Cookbooks

Pickled Beets and Eggs

Recipe information

  • Yield

    serves 6

Ingredients

One 15-ounce can whole beets, drained, juice reserved
3/4 cup sugar
1/2 cup malt vinegar
1/2 teaspoon whole cloves
1 teaspoon salt
6 hard-boiled eggs, peeled and rinsed

Preparation

  1. Combine the reserved beet juice, sugar, vinegar, cloves, and salt in a saucepan and heat until the sugar has dissolved. Place the eggs in a large bowl, then add the beets. Pour in the juice, cover, and refrigerate overnight.

Paula Deen's Kitchen Classics
TagsPickleCondimentBeetRoot VegetableVegetableNut FreeGluten FreeDairy FreeVegetarianEasyMake AheadPickle & PreserveCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Strawberry Shortcake Roll
A birthday favorite in the Bon Appétit Test Kitchen.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.