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Pickled Beets and Eggs

Pickled Beets and Eggs

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Prep Time: 20 minutes
Cook Time: 30 minutes
Author: Rebeck Evans and Anne Stone


  • 1 gallon beets tops removed leave root (save beet greens, they can be prepared like spinach and are delicious)
  • In a large stock pot add enough water to cover beets and 1 tablespoon salt cook until skins turn dark and the flesh of the beets are tender, drain, peel and slice the beets.
  • Discard boiling liquids and rinse stock pot
  • Return sliced beets to stock pot about 2 quarts sliced beets
  • 5 cups sugar
  • 1 quart apple cider vinegar
  • ½ teaspoon celery seed
  • ½ teaspoon pickling spice
  • ¼ teaspoon whole cloves
  • 1 teaspoon salt
  • 6 hard boiled eggs


  • Bring ingredients to a boil, reduce heat and cook 15-30 minutes, or until beets are fork tender.
  • Do not over cook or beets will become tough.
  • Following manufacturers instructions, sterilize canning jar (6-8 ounce jars or 3 16 ounce jars)
  • Begin by placing sliced of beets on the bottom and around the jar leaving space in the center to add one hard-boiled egg.  Place one egg in the center of the beets and continue adding beets slices until jar is full, leaving ¼ head space.
  • Pour hot liquid over beets leaving ¼ head space.  Cover with bands and lids, and process in a hot water bath for 15 minutes.  Place jars on a clean towel and cool.


Pickle Beets can be stored or used immediately.