Pink Pickled Eggs

Mar 12, 2014


Pink Pickled Eggs

Cheryl Wixson
Servings 16


  • 16 eggs
  • 2 tablespoons whole allspice
  • 2 tablespoons whole white peppercorns
  • 2 tablespoons ground ginger
  • 4 cups white vinegar
  • 1 bottle beet juice
  • 2 tablespons sugar


  • Cook eggs in simmering water for 15 minutes. Place eggs in cold water. Remove shells. Pack eggs into sterilized jars.
  • In a non-reactive pot, combine vinegar, sugar and spices. Pour hot liquid over hard-cooked eggs. Seal jars.

Cheryl's Notes

Store in the refrigerator. Use these pickled eggs within one month.

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