Name: Red Beet Pickled Eggs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 18 hard-boiled eggs, peeled; 3 cans whole red beets, including juice; 3/4 cup apple cider vinegar; 1/3 cup granulated sugar

Red beet pickled eggs are tangy, lightly sweet, and beautifully colorful. I like making them ahead because the eggs soak up the beet juice and turn a vibrant pink-red color, making them perfect for snacks, parties, Easter, spring gatherings, or summer sides.

Why You’ll Love This Recipe

I love this recipe because it is simple, old-fashioned, and full of bright flavor. I only need a few basic ingredients, and the refrigerator does most of the work. The longer I let the eggs sit, the deeper the color and tangy-sweet flavor become.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

18 hard-boiled eggs, peeled

3 cans whole red beets, including juice

3/4 cup apple cider vinegar

1/3 cup granulated sugar

Directions

I place the eggs in a large saucepan and cover them with cold water. Then I bring them to a boil, then cover the pan, remove it from the heat, and let the eggs sit for 12 minutes. I drain them and move them to an ice bath until fully cooled, then peel them.

Next I pour the beet juice from the cans into a medium saucepan, then add the apple cider vinegar and sugar. I warm the mixture over medium heat until the sugar dissolves.

Then I layer the peeled eggs and whole beets in a large glass jar or container. I carefully pour the warm beet mixture over everything, making sure the eggs and beets are fully submerged.

I cover the container tightly and refrigerate it for at least 2 to 3 days. For the best color and flavor, I like waiting about 1 week before serving.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Chilling Time: 2 to 7 days

Servings: 18 servings

Calories: 140 kcal per serving

Variations

I sometimes add sliced onions for extra flavor. I can also add whole cloves, peppercorns, cinnamon sticks, or a pinch of salt for a spiced version. For a sharper flavor, I use a little more vinegar, and for a sweeter version, I add a bit more sugar.

Storage/Reheating

I store the pickled eggs in a tightly covered glass jar or container in the refrigerator for up to 2 weeks. I do not reheat them because they are meant to be served cold. And always I keep the eggs fully submerged in the beet brine for the best flavor and freshness.

Related Recipes:

Blueberry Beet Muffins

FAQs

How long should I pickle red beet eggs?

I like pickling them for at least 2 to 3 days, but waiting about 1 week gives the best color and flavor.

Can I use fresh beets instead of canned beets?

Yes, I can use cooked fresh beets and their cooking liquid, but canned beets make this recipe faster and easier.

Do pickled eggs need to be refrigerated?

Yes, I always keep red beet pickled eggs refrigerated in a covered container.

How long do red beet pickled eggs last?

I store them in the refrigerator for up to 2 weeks.

Can I reuse the beet brine?

I do not recommend reusing the brine for a new batch because it can lose strength and freshness.

Conclusion

Red beet pickled eggs are a simple make-ahead recipe with tangy, sweet, and classic flavor. I like keeping them in the refrigerator for easy snacks, holiday trays, or colorful side dishes. The longer they chill, the prettier and more flavorful they become.

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