Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, May 6, 2011

Grandma's Pickled Eggs


1 (15 ounce) can red beets (Mom uses her own home-canned beets)
1/4 cup sugar
1/2 cup white vinegar
1/2 cup cold water
1/2 teaspoon salt
4 whole cloves
1 small cinnamon stick
6 - 8 hard-cooked eggs
1 white onion sliced into rings
¼ Tbsp. pepper

Pour the beet juice into a medium-size pot. Stir in the sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.

Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.

Place the sliced onions and hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Sprinkle with Pepper.   Store the container in the refrigerator for approximately 2 days to insure the red liquid colors and flavors the white of the eggs.



  1. Pickles, yay! Those look good.

  2. Thank you Tom. They are pretty easy to make too. kerrie