Pickled Beetroot and Eggs

    5 hours 20 min

    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.

    56 people made this

    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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    Reviews in English (32)


    This is a great recipe I've been making for years & years. The son-in-law always wants a couple jars all to himself! The only difference I have is I add a couple of whole pepperoncinis (or jalapeno peppers) in the bottom of the container 1st. Let the container sit in the refrigerator for the full 5 days to kick up the heat...  -  26 Jul 2006  (Review from Allrecipes US | Canada)


    For years I have been eating at a LA landmark called Phillipe's. They have excellent pickled eggs. Today was day 5. These pickled eggs are as close as I've tasted to Phillipe's. So very good! I too would add just a bit more vinegar. Thank you for sharing! So easy to make, but so hard to wait!  -  31 Jan 2003  (Review from Allrecipes US | Canada)


    My son absolutely loves these pickled eggs--which really surprised me because he is a picky eater. I didn't change a thing, I thought they were perfect just the way they were. I will always be making my pickled eggs this way from now on.  -  03 May 2003  (Review from Allrecipes US | Canada)