Mom’s Pickled Beets and Eggs

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Serves 4 – 6
By: Sandy Schrecengost

Pickled beets and eggs are the perfect addition to any summer picnic.  Two sweetener options are given below: powdered green stevia and honey granules.  Also, Maple crystals may substitute for honey granules in equal measurement.

3 hard boiled eggs, peeled & left whole
2 medium-sized beets, peeled
3/4 tsp powdered green stevia or 3/4 cup honey granules
3/4 cup warm beet juice, reserved from boiling beets
3/4 cup apple cider vinegar

Chop beet into 2″ pieces.

In a medium saucepan, combine beets with 5 cups filtered water and bring to a boil over high heat.  Reduce heat to medium and gently boil, uncovered, until tender, approximately 20 minutes.  Beets are ready when they are fork tender without being mushy.  Strain and reserve the juice.

In a glass quart-sized mason jar, combine eggs and boiled beets.  Place the eggs in the jar first, or they tend to float.

In a pint-sized glass jar with a lid, combine sweetener of choice with 3/4 cup of the warm beet juice.

Shake well until fully combined.  Add vinegar and shake again.

Pour beet juice mixture over-top of boiled beets & eggs.

Lid the mason jar and gently shake to mix well.

Uncover and rinse the lid.  Allow the jar to sit on the counter to cool and marinate for 12 – 24 hours.

Refrigerate overnight and serve cold.


  • Mr B

    GOOD ONE !

    October 1, 2011
  • Donna DeVries

    Love pickled beets and eggs–one of my favorite western PA recipes, but hated to make them because of all the sugar in my mom’s recipe…now I can try yours!!! Just love your blog and website…keep up the outstanding work!! Hooray for all the animals….when can Bill and I come and be volunteer workers???

    October 1, 2011
  • That egg looks cosmic!

    October 2, 2011
  • Mom

    Your mom might be able to make pickled beets but she’s never been able to take great photos of them. They look as good as I know they must have tasted. Well done!

    October 3, 2011

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