Red Pickled Eggs With Beet Juice

Amish Style Red Beet Eggs
Pickled Red Beet Eggs. Brian Yarvin / Getty Images
  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: 6 Eggs (6 servings)
Ratings (19)

Beet juice is used to make these classic red pickled eggs.

What You'll Need

  • 6 medium eggs (hard-cooked)
  • 1 cup apple cider vinegar
  • 1 cup beet liquid from canned beets
  • 1/3 cup sugar (granulated)
  • 1/2 teaspoon salt
  • 1/4 cup onion (chopped)
  • 3 pieces cloves (whole)

How to Make It

  1. Place peeled eggs in a large jar.
  2. Combine vinegar, beet liquid, sugar, salt, onion and whole cloves. Pour over eggs.
  3. Cover and refrigerate at least 2 days to give the beet juice time to penetrate the egg white.
  4. Slice the eggs and serve.
Nutritional Guidelines (per serving)
Calories 125
Total Fat 4 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 151 mg
Sodium 81 mg
Carbohydrates 15 g
Dietary Fiber 1 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)