How to make it

  • In 2 quart saucepan place eggs and enough cold water to cover eggs by 1”.
  • Heat to boiling over high heat then immediately remove saucepan from heat and cover tightly.
  • Allow to stand 15 minutes then pour off hot water and run cold water over eggs to cool.
  • Remove shells from eggs then set aside to cool.
  • Meanwhile trim tops from beets leaving 1” stems attached.
  • Scrub beets well under cold running water.
  • Place whole beets and enough water to cover then heat to boiling over high heat.
  • Reduce heat to medium low then cover and simmer 25 minutes.
  • Reserve 1 cup beet cooking liquid then drain beets well.
  • Immediately remove beet skins under cold running water and slice beets.
  • Place whole eggs in medium bowl and layer sliced beets on top of eggs.
  • Combine vinegar, sugar and reserved beet cooking liquid then heat to boiling over high heat.
  • Pour vinegar mixture over eggs and beets.
  • With spoon gently turn eggs occasionally for even color until egg and beet mixture is cool.
  • Cover and refrigerate at least 24 hours.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    puddlewonderful ate it and said...
    very, very good and I love beets.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    loved pickled beets thanks high5
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes