Pickled Beets & Eggs

Have you ever read any books by Beverly Lewis? She wrote several fictional book series about the Amish. I’ve read all of them. I’m enamored with the Amish way of life. It’s so interesting to me how self-sufficient the Amish are and as a foodie I’m a bit jealous of their farming and gardening skills. This recipe may not be popular with the average person but it is a staple in the Amish community. I adore anything pickled or brined so I wanted to try this out.


NOTE: This recipe calls for whole cloves but I only had ground cloves on hand. I did a Google search on converting whole cloves to ground and found that 3 whole cloves = 1/4 teaspoon ground cloves so I used 1 teaspoon of ground cloves.

I’m sure the Amish would use fresh beets in this recipe and of course I would too if they were in season right now. Once you’ve hard boiled and peeled the eggs, put all ingredients into the jar and add liquids and spices. Be sure to close the jar air tight and refrigerate for at least 48 hours.


I have mixed feelings about this recipe. I am totally on board with the pickled taste on all the ingredients but I didn’t care for how the pickling dried out the egg yolks. However,  whether you would eat this or not, you cannot deny the beautiful, vibrant color the beet juice gives to the ingredients. It’s a treat for the eyes!



Pickled Beets & Eggs


  • 8 eggs
  • 2 (15 oz) cans of beets, juice reserved
  • 1 medium onion, sliced
  • 1 cup granulated sugar
  • 3/4 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 2 bay leaves
  • 12 whole cloves


  1. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 12 – 14 minutes. Run cold water over eggs and peel immediately. 
  2. Place beets, onions, and peeled eggs in a glass jar. Set aside. 
  3. In a medium saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. 
  4. Pour hot liquid over ingredients in jar. Cover, and refrigerate 48 hours before using.

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