Pickled Eggs Recipe
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5 from 1 vote

Pickled Eggs Recipe

It takes only 30 minutes to prepare the eggs and the juice, with ingredients easily available in any supermarket.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Brunch, Side Dish
Cuisine: Global Cuisine
Keyword: how to make pickled eggs, pickled egg recipe, pickled eggs
Servings: 8 eggs
Calories: 123kcal
Author: Luna Regina


  • 8 eggs
  • 10 oz fresh beets 2 beets, peeled, cut into 1/2 inch slices; or a 15 oz can of beet juice
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1 1/2 cup water
  • 1/2 teaspoon ground cinnamon optional


  • Put the eggs into a pot and cover with cold water. Bring to a full boil. Turn off the cooker and let the eggs stand in the hot water for about 8 minutes for hard but creamy yolks. (Check out How to boil eggs)
  • Place the beet in a pot. Pour 1 ½ cup water in so the beet are fully submerged. Cover the pot, turn on the cooker and bring to a full boil. Keep cooking for another 12 minutes, or until the beet is soft. Add vinegar, sugar, and cinnamon. Bring to a boil again and immediately turn off the cooker.
  • Put the eggs into a glass jar. Pour the juice over to submerge. Cover and chill for about 4 hours before putting the jar into the fridge.


Serving: 1serving | Calories: 123kcal | Carbohydrates: 15g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 81mg | Potassium: 127mg | Fiber: 1g | Sugar: 14g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.9mg