Red Pickled Eggs With Beet Juice

Amish Style Red Beet Eggs
Pickled Red Beet Eggs. Brian Yarvin / Getty Images
Ratings (21)
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 6 Eggs (6 servings)
Nutritional Guidelines (per serving)
125 Calories
4g Fat
15g Carbs
6g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


  • 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)

Steps to Make It

Place peeled eggs in a large jar.

Combine vinegar, beet liquid, sugar, salt, onion and whole cloves. Pour over eggs.

Cover and refrigerate at least 2 days to give the beet juice time to penetrate the egg white.

Slice the eggs and serve.