snackGluten-freeDairy-free

Beet-Pickled Eggs

Name: Beet-Pickled Eggs
Yield: 24 servings
Ingredients: 12 chicken eggs; 2 cans (32 oz total) beets; 4 cups white vinegar; ¾ cup granulated sugar; 1 tablespoon salt

This recipe is used to preserve eggs for a longer period of time in comparison to having raw eggs stored in a refrigerator.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

12 chicken eggs
2 cans (32 oz total) beets
4 cups white vinegar
¾ cup granulated sugar
1 tablespoon salt

Ingredients for 24 servings (5 kg) · the original recipe

Method

1
Place eggs in a large pot with enough water to cover them. Bring to a boil.
Stovetop
2
Boil uncovered for 12 minutes.
3
Drain water.
4
Place eggs in ice-cold water. Crack and peel off shells.
5
Put eggs in a pot with the remaining ingredients, except for the beets.
6
Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
7
Simmer 2–3 minutes.
Stovetop
8
Add beets, and pour into a large container.
9
Refrigerate for one or two weeks before serving.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.