Old Fashioned Pickled Eggs by Shannon

Shannon submitted her family recipe for Pickled Eggs through the Recipe Sweepstakes! The Lambrusco Vinegar adds a unique sweetness!
Pickled Beet Eggs

Submitted by: Shannon Schuler

This is a family recipe, passed to me by my Grandmother, who used to make these a few times a year. They would never last very long! 
I have since modified it by replacing the regular vinegar she used, with the delicious Lambrusco vinegar, supplied by Oil and Spice Co. 
It adds such a delicious sweet tang to the eggs, I now deem it irreplaceable. I know my Grandmother would definitely approve!
Great for trying to figure out what to do with all those leftover Easter eggs as well!


  • Large ball canning jar, or canister that can hold 1 to 1 and 1/2 gallon
  • Approximately 18 eggs ( depending on size you choose ) I always go with large
  • 2 cans of red beets, with juice
  • 1 large white onion
  • 1 cup of white sugar
  • 1 375ml bottle of Lambrusco Fruit vinegar
  • Approximately 4 or 5 cups of extremely hot water 


  • Hard boil your eggs, and peel them. Do not cool them completely though, this will slow the absorption rate of the pickling brine.
  • Slice the white onion and place it into the large canister.
  • Pour one can of beets, including juice into the jar.
  • Add the cup of sugar and the Lambrusco, and one cup of the hot water, and stir.
  • Add in your eggs, and the remaining can of beets, juice included.
  • Gently stir, and fill remaining space in jar with hot water.
  • Refrigerate for at least a week to get the full robust flavor into your eggs.

Super easy, and always a hit ! 🙂

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