This is such a striking way to serve both eggs and beets in the spring and particularly at Easter. They are beautiful on their own, but served with a green salad they are absolutely spectacular. Consider a creamy blue cheese or green goddess dressing to complement the tang of the pickled eggs and beets.

“Beety” Pickled Eggs

recipe from Food Network Kitchen


  • 2 1/4 cups distilled vinegar
  • 1 pound jarred or canned pickled baby beets, drained, pickling liquid reserved*
  • 1 small red onion, halved and thinly sliced
  • Kosher salt
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon sugar
  • 12 hard-boiled eggs, peeled
  • 2 glass quart jars with lids


  1. Bring the vinegar, 3/4 cup of the pickling liquid, the onions, 4 teaspoons salt, the mustard seeds, coriander seeds and sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.
  2. Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 3 eggs and 1/4 of the beets in each of 2 glass quart jars with lids. Ladle in enough brine to cover. Add 3 more eggs to each jar, divide the remaining beets between them and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving.
  3. Serve the eggs and beets halved or quartered, with some of the onions and pickling liquid spooned on top. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.) Makes 12 pickled eggs.

Imagine these served on the above-mentioned green salad to accompany a lovely Easter ham, scalloped potatoes, last week’s carrot souffle recipe, some warm rolls with good butter, and something yummy from the Market for dessert. Now that’s something to celebrate!

*It’s easy to make your own pickled beets with no complicated sterilizing involved. Make the beets ahead of time. They last up to 3 months in the refrigerator, so you’ll have them when you’re ready to do the eggs. (Or just when you’re ready for a great snack or salad addition.)

Pickled Beets

recipe from Taste of Home


  • 8 medium fresh beets
  • 1 cup vinegar
  • 1/2 cup sugar
  • 1-1/2 teaspoons whole cloves
  • 1-1/2 teaspoons whole allspice
  • 1/2 teaspoon salt


  1. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
  2. In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving. Makes 8 servings.
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