Beet Pickled Eggs

Beet pickled eggs are a colorful, tangy snack made with a sweet vinegar brine and tender beets for bold flavor and vibrant red/pink color.

This recipe uses fresh beets for natural color and earthy flavor, along with white vinegar and sugar to create a sweet and tangy brine. Garlic, onions, and a bay leaf add depth, making each egg zesty and delicious.

Holly’s Recipe Highlights

• Flavor: These beet pickled eggs have a tangy, slightly sweet flavor with a hint of earthiness from the beets and a touch of garlic.
• Difficulty: This homemade recipe is easy to make with simple steps, though it does require a bit of patience for the pickling process.
• Serving Suggestions: Serve pickled eggs as a colorful appetizer for Easter. Or use as a tangy addition to a Cobb salad.
• Variations: For a little spice, add some red pepper flakes or yellow mustard seeds as final touch.

Must-Have Ingredients

Beets: Red beets are the standard beet of choice for this recipe, and the give the eggs a beautiful deep pink color. You could also try golden beets or other varieties from the local market if you want to mix it up.

The Brine: The brine is a vibrant mix of beet juice, white vinegar, sugar, salt, and spices that creates a sweet, tangy, and slightly savory flavor.

Eggs: Hard boiled eggs are easy to master with this simple recipe.

How to Keep Them Fresh

To keep beet pickled eggs fresh, store them in an airtight jar in the refrigerator for up to 2 weeks, turning the jar occasionally.

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Beet Pickled Eggs

Hard-boiled eggs are soaked in a simple vinegar brine with onion and garlic to give them a tangy, earthy flavor that's perfect for snacking or on salads.

Rate Print

Prep Time 1 hour hour 20 minutes minutes

Pickling time 7 days days

Total Time 7 days days 1 hour hour 20 minutes minutes

Servings 9 eggs

Equipment

• medium sauce pans
• Jar quart-sized glass canning jar

Ingredients  

1x2x3x

• ▢ 1 medium beet
• ▢ 1 ¼ cups water
• ▢ ¼ large white onion thinly sliced
• ▢ 1 cup white vinegar
• ▢ ¼ cup granulated sugar
• ▢ 1 teaspoon Kosher salt
• ▢ 1 bay leaf
• ▢ 9 hard boiled eggs cooked and cooled
• ▢ 1 clove garlic sliced lengthwise

Instructions 

• Peel the beet and cut into ½-inch cubes.
• In a medium saucepan combine the cubed beet with 1 ¼ cups water and bring to a boil. Cover and boil for 15 to 20 minutes or until the beets are tender.
• Set cooked beets aside and reserve ⅓ cup of the beet juice in the saucepan.
• Add the sliced onion, vinegar, sugar, salt, and bay leaf.
• Bring the mixture to a boil, reduce to a simmer, and let simmer for 5 minutes. Remove from the heat and cool slightly.
• Add garlic clove to an empty 1-quart glass jar. Top with 3 hard-boiled eggs and some of the onions and beet. Continue layering until the jar is full.
• Pour the brine overtop and cool uncovered at room temperature for 1 hour.
• Close the jar and refrigerate for at least 7 days, turning occasionally.

Notes

Once cooled, keep pickled eggs in the refrigerator. They will be ready to eat in 7 days, and should be consumed within 2 weeks.

Nutrition Information

Calories: 110kcal | Carbohydrates: 7g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 330mg | Potassium: 101mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Snack

Cuisine American

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