Liquid Measurement Converter

is equal to
Weight Measurement Converter

is equal to
fraction 1/8 1/4 1/3 1/2 2/3 3/4
decimal 0.125 0.25 0.333 0.5 0.666 0.75


Red Beet Eggs Recipe


  • Collect Recipes
  • Vote for Recipes
  • Post Comments

Red Beet Eggs

Red Beet Eggs recipe
Pennsylvania style pickled eggs. Hard boiled eggs pickled with beets and cloves.

Recipe Keywords:


Servings: 6

Total Time: 7 days

Recipe by: Frankie
Servings: 6
Total Time: 7 days
Recipe by: Frankie


1 large beet, scrubbed well and ends cut off
4 cups water
6 large eggs
1 cup distilled white vinegar
1 TBSP honey
1 tsp whole cloves
2 tsp salt
1/2 tsp pepper


1. Place the beet in a saucepan with the water and bring to a boil over medium-high heat. Reduce heat to medium-low, cover the pan and simmer until beets are tender, about 35 minutes.

2. While the beet cooks: place the eggs in a separate saucepan and cover with water. Bring to a boil over medium-high heat. Take the pan off the heat and cover the pan with a lid. Let eggs sit for 10 minutes then transfer eggs to a bowl filled with ice water and set aside.

3. Back to the beet: Transfer the beet to plate reserving the beet water in the pan. Take the pan off the heat and add the vinegar, honey, cloves, salt, and pepper. Stir to combine and let sit until cool (you may want to transfer the water out of the pan and into a bowl so it will cool faster).

4. Back to the eggs: Carefully peel the shells off the eggs and rinse under cold water.

5. Back to the beet: When the the beet is cool to the touch peel off the skin and slice the beet.

6. Add the beet slices and eggs to a large glass jar and pour the cooled beet water over top. Tightly seal the jar and refrigerate for at least 7 days for best results.

Recipe Feedback

14 people voted on this recipe:
93% say Yep, It's Great
7% say It's Not My Thing

I tried this recipe and...


Got some tips or comments for this recipe?

Red Beet Eggs


Email a copy of the recipe
(Red Beet Eggs)

Re-type email:
Get free weekly recipe alerts.

More Recipes