Red Pickled Eggs With Beet Juice

Amish Style Red Beet Eggs

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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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Eggs (6 Servings)
Amount per serving
Calories 125
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 151mg 50%
Sodium 81mg 4%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 4%
Protein 6g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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

  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.