Beet pickled eggs are simple to prepare and incredibly eye-catching thanks to their bright color. The combination of earthy beets, tangy vinegar, and subtle sweetness creates a balanced flavor that pairs perfectly with the creamy texture of the eggs. They are great for meal prep since they can be made ahead of time and stored in the refrigerator for several days. Plus, they are high in protein and naturally gluten-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Hard-boiled eggs, peeled
Cooked beets, sliced
Beet juice or cooking liquid
Apple cider vinegar
Sugar
Salt
Black peppercorns
Garlic cloves
Bay leaf
Onion, sliced
Directions
Begin by preparing the hard-boiled eggs if they are not already cooked. Place eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let them sit covered for about 10 to 12 minutes. Cool them in ice water and peel.
In a saucepan, combine the beet juice, apple cider vinegar, sugar, salt, black peppercorns, garlic cloves, bay leaf, and sliced onion. Bring the mixture to a gentle boil, stirring until the sugar dissolves.
Add the sliced cooked beets to the liquid and simmer for a few minutes to allow the flavors to blend.
Place the peeled eggs in a large glass jar or container. Pour the warm beet mixture and liquid over the eggs, ensuring they are fully submerged.
Allow the mixture to cool to room temperature, then cover and refrigerate.
Let the eggs pickle for at least 24 hours for light color and flavor, or up to 3 days for a deeper color and stronger taste.
Sweet Pickled Eggs Add extra sugar or a little honey for a sweeter brine.
Spiced Pickled Eggs Include cloves, mustard seeds, or cinnamon sticks for a more complex flavor.
Spicy Pickled Eggs Add red pepper flakes or sliced jalapeños for heat.
Herb Pickled Eggs Add fresh dill or thyme to the brine for an herbal twist.
Quick Pickled Eggs Slice the eggs before pickling to allow them to absorb flavor more quickly.
Storage/Reheating
Store beet pickled eggs in a sealed glass container in the refrigerator for up to 1 week.
Keep the eggs fully submerged in the pickling liquid to maintain flavor and color.
These eggs are served cold and do not require reheating.
Always use clean utensils when removing eggs from the jar to help maintain freshness.
FAQs
How long do beet pickled eggs need to sit before eating?
They should sit for at least 24 hours, but 2 to 3 days will give them a stronger flavor and deeper color.
Why do the eggs turn pink?
The pigment from the beets naturally dyes the eggs as they soak in the pickling liquid.
Can I use canned beets?
Yes, canned beets work very well and save time.
Are beet pickled eggs healthy?
Yes, they are high in protein and relatively low in calories while offering the nutritional benefits of eggs and beets.
Can I make them less sweet?
Yes, simply reduce the amount of sugar in the pickling liquid.
How long do pickled eggs last?
They typically last up to one week when stored properly in the refrigerator.
Do the eggs taste strongly like beets?
They absorb some beet flavor, but the taste is usually balanced with vinegar and spices.
Can I reuse the pickling liquid?
It’s best not to reuse the liquid for food safety reasons.
Why are my eggs rubbery?
Overcooking the eggs can cause a rubbery texture. Be careful not to boil them for too long.
Can I add other vegetables?
Yes, sliced onions, carrots, or garlic can be added to the brine for additional flavor.
Conclusion
Beet Pickled Eggs are a colorful and flavorful twist on classic pickled eggs. With their bright appearance and tangy-sweet taste, they make a unique appetizer or snack that’s easy to prepare ahead of time. Whether served at gatherings or enjoyed as a quick protein-packed bite, these pickled eggs are both delicious and visually striking.
Beet Pickled Eggs are vibrant, tangy, and slightly sweet eggs soaked in a flavorful beet and vinegar brine. These colorful pickled eggs develop a beautiful pink or purple hue while absorbing the earthy flavor of beets, making them a delicious appetizer, salad topping, or protein-rich snack.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:24 hours 25 minutes
Yield:6 servings (about 6 eggs)
Category:Appetizer / Snack
Method:Pickling
Cuisine:American
Diet:Gluten Free
Ingredients
6 hard-boiled eggs, peeled
1 cup cooked beets, sliced
1 cup beet juice or beet cooking liquid
¾ cup apple cider vinegar
¼ cup sugar
1 teaspoon salt
½ teaspoon whole black peppercorns
2 garlic cloves
1 bay leaf
½ onion, sliced
Instructions
Prepare the hard-boiled eggs if they are not already cooked. Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit covered for 10–12 minutes.
Transfer the eggs to an ice bath, allow them to cool, and peel them.
In a saucepan, combine beet juice, apple cider vinegar, sugar, salt, black peppercorns, garlic cloves, bay leaf, and sliced onion.
Bring the mixture to a gentle boil, stirring until the sugar dissolves.
Add the sliced cooked beets and simmer for a few minutes to blend the flavors.
Place the peeled eggs in a clean glass jar or container.
Pour the warm beet mixture and beets over the eggs, ensuring they are fully submerged.
Let the mixture cool to room temperature.
Cover the jar and refrigerate for at least 24 hours, or up to 3 days for deeper color and stronger flavor.
Serve chilled, either whole or sliced in half.
Notes
The longer the eggs sit in the brine, the deeper the pink color becomes.Canned beets can be used to save preparation time.Always keep the eggs fully submerged in the pickling liquid.Use clean utensils when removing eggs from the jar to maintain freshness.
