Pickled Beetroot and Eggs

Pickled Beetroot and Eggs


49 people made this

About this recipe: A simple, yet awesome recipe for pickled eggs. Hard-boiled eggs are marinated in a mixture of beetroots, sugar, vinegar, water, salt, cloves and cinnamon. Allow the eggs to marinate for 5 days for maximum flavour.


Serves: 6 

  • 4 tablespoons dark brown soft sugar
  • 125ml white vinegar
  • 275ml cold water
  • 1/2 teaspoon salt
  • 4 whole cloves
  • 1 small cinnamon stick
  • 300g vacuum packed beetroots, sliced
  • 6 hard-boiled eggs, peeled

Prep:10min  ›  Cook:10min  ›  Extra time:5hr marinating  ›  Ready in:5hr20min 

  1. In a medium pan, stir in the dark brown soft sugar, vinegar, water, salt, cloves and the cinnamon stick. Place the pan over a medium heat for 8 minutes, stirring occasionally.
  2. Place the beetroots into the liquid mixture and let it cook for an additional 2 minutes to allow the beetroots to heat.
  3. Place the hard-boiled eggs in a container with a tight-fitting lid. Pour the liquid and beetroots into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.

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