Beet Pickled Eggs

Yield: 12 servings ( Serving Size: People )
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  • 12 hard cooked eggs, peeled
  • 1 1/2 cup cider vinegar
  • 1 cup beet juice
  • 8-10 whole peppercorns
  • 3 whole cloves
  • 3-4 cloves garlic
  • 1 bay leaf
  • 1 tablespoon sugar
  • 1/2 teaspoon slat
  • 1/8 teaspoon ground allspice
  • 2 sprigs fresh dill


  1. Pack peeled eggs in a clean one quart jar.

  2. Combine remaining ingredients, except dill in a saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Pour hot mixture over eggs, add dill and cover tightly. Refrigerate for at least 2 days before serving. Will keep for about 2 weeks in the refrigerator.
February 2013

This recipe is a personal recipe added by kawikamoana and has not been tested or endorsed by MyRecipes.

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