Saturday, July 18, 2009


So many people say they don't care for beets, but they really are a wonderful food, especially in the summer when they are fresh. One of my favorites, and an especially popular dish in the countryside of the Midwest, is the simple pickled beet with eggs.

Pickling beets is simple and adding peeled, hard-boiled eggs provides for a lovely summer salad. Let the beets and eggs soak together in the refrigerator for a least a week or two, before enjoying this tangy summer treat.


  1. I love pickled beets with eggs yet I rarely make it. Your picture makes it look very appetizing!

  2. Rarely a summer goes by that we don't have them at least a couple times. The recipe is simple. You can even use canned beets and get a good result.

    6 cups cooked beets (or 6 cans)
    3 cups sugar
    1 1/2 cups vinegar
    4 cinnamon sticks
    12 medium eggs, boiled, cooled and peeled

    If using fresh beets, remove stems and root and wash thoroughly. Place beets in a pan and cover with water. Add salt and boil until tender.

    Drain beets, reserving liquid in a saucepan. Or put liquid from canned beets in a saucepan. Add sugar, vinegar and cinnamon sticks to reserved liquid. Heat to boiling. Peel eggs and place in bottom of an airtight container and top with sliced beets (or whole if they are small). Pour hot liquid over beets and eggs; cool. Cover and refrigerate at least 48 hours before serving.