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Mom's Pickled Eggs and Beets


Rate this recipe 2.8/5 (14 Votes)


  • 4 Cups Vinegar
  • 2 Cups Sugar
  • 1 TSP Cloves
  • 2 Bay Leaves
  • 1 Qrt. Beets (2 glass jars)
  • 1 Dozen Hard Boiled Eggs


Level of difficulty Easy
Cost Average budget


Step 1

In a cook pot add vinegar, sugar and cloves and boil for 5 minutes.

Step 2

Put eggs and beets in a heat safe jar or bowl.

Step 3

After the 5 minutes, pour the mixture over the eggs and beets while it it still hot.

Step 4

Let cool to room temperature and then store in fridge for a few days to let them pickle!

Guaranteed to be the best pickled eggs and beets EVER!

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Makes 6

  • 1/2 cauliflower head
  • 8 eggs for cauliflower mix
  • Pepper
  • Salt
  • 4-6 cups shredded cheese
  • 6 slices salami
  • 6 tbsp pizza Sauce



  1. Boil diced cauliflower in salted water until tender.
  2. Blend, then transfer to mixing bowl.
  3. Mix in 2 eggs, pepper and 2 cups of shredded cheese
  4. Share the cauliflower mixture out between 6 ramekins, forming little cups
  5. Add 1 cup of shredded cheese
  6. Bake for 25 min at 375°F
  7. Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
  8. Top with cheese and return to oven for 7 min at 375°F
  9. Serve, and enjoy!

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Mom's Pickled Eggs and Beets breakfast crepes