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Pickled Beet Eggs


2 dozen eggs
Water to cover
Vinegar Spice Brine
3 cups vinegar
1 cup water
1 cup beet juice (from canned or jarred beets)
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon dried onion flakes or minced


Cover eggs with water and simmer until hard boiled. Cool under running cold water and then shell. Meanwhile, bring all remaining ingredients to a boil and then simmer 15 minutes.

Pour over shelled eggs. Refrigerate before serving and to store at least 2 weeks.

Makes 2 dozen


A nice perk for Passover. Offer with Passover rolls or salad.