Easy pickled eggs and beetroot

    (131)
    4 hours 25 min

    A dish that's easy and requires very little prep. Peeled eggs are steeped with beetroot in a lightly sweetened, cinnamon-spiced vinegar. You could use mixed spice instead of cinnamon, if liked.


    99 people made this

    Ingredients
    Serves: 8 

    • 8 eggs
    • 1 (425g) jar sliced beetroot
    • 120ml white vinegar
    • 100g caster sugar
    • 120ml water
    • 1/2 teaspoon ground cinnamon

    Method
    Prep:10min  ›  Cook:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr25min 

    1. Place eggs in a saucepan and cover with cold water. Bring to the boil, cover and immediately remove from heat. Let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place eggs in a glass or plastic container.
    2. Meanwhile, in another saucepan, combine the jar of beetroot and its liquid with the vinegar, sugar, water and cinnamon. Bring to the boil, and stir until sugar is dissolved. Pour over eggs. Cover and chill for 4 hours or overnight.

    Note

    Don't pickle the eggs in a metal container or they will become slimy.

    Video

    Easy pickled eggs and beetroot
    Easy pickled eggs and beetroot

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    Reviews & ratings
    Average global rating:
    (131)

    Reviews in English (116)

    by
    262

    I found this recipe while searching for ways to use fresh beets from my garden. The beets are delicious and just different enough from my canned pickled beets that the change is refreshing. The cinnamon is perfect. I made deviled eggs out of the eggs. Very tasty, but next time I will leave any vinegar or lemon juice out of the yolk filling, as the outside has enough of that taste. The deviled eggs were quite eye-catching! Deep purple, fluffy yellow filling, green parsley sprinkled on top. But you do need to pickle them about 4 days for the eggs to "purple" all the way through to the yolk. To use fresh beets: Wash beets, leaving roots intact, and cut the tops, leaving two inches at beet. Barely cover with water, and simmer till tender. Drain. Cool, and slip the skins off the beets. Slice as desired. You will need about 1-1/2 cups sliced beets and about 1/2 cup for what would have been in a can of beets.  -  16 Jul 2003  (Review from Allrecipes US | Canada)

    by
    241

    These are yummy. I increased the vingear to 3/4 cup, decreased the sugar to 1/4 cup, and added a small sliced onion to the mix.  -  13 May 2003  (Review from Allrecipes US | Canada)

    by
    200

    Very good. The recipe says 4 hours, but by then only the outside of the egg is pickled. Wait 3-4 days if you like them purple to the core.  -  17 Mar 2003  (Review from Allrecipes US | Canada)

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