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Beet Pickled Eggs

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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.

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.

Find it online: https://cookibly.com/beet-pickled-eggs/