Description
Red beet pickled eggs are tangy, lightly sweet, and beautifully vibrant. These make-ahead eggs soak in beet brine for a bold flavor and striking pink color.
Ingredients
18 hard-boiled eggs, peeled
3 cans whole red beets, including juice
3/4 cup apple cider vinegar
1/3 cup granulated sugar
Instructions
- Place eggs in a large saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath, cool completely, then peel.
- Pour beet juice into a medium saucepan. Add apple cider vinegar and sugar, and heat over medium until the sugar dissolves.
- Layer peeled eggs and whole beets in a large glass jar or container.
- Pour the warm beet mixture over the eggs and beets, ensuring everything is fully submerged.
- Cover tightly and refrigerate for at least 2 to 3 days, preferably up to 1 week for best color and flavor.
Notes
Add sliced onions for extra flavor.
For a spiced version, include whole cloves, peppercorns, cinnamon sticks, or a pinch of salt.
Adjust sweetness or tang by increasing sugar or vinegar slightly.
Store in a tightly sealed glass container in the refrigerator for up to 2 weeks.
Keep eggs fully submerged in brine for best results.
Serve cold; do not reheat.
Fresh cooked beets can be used instead of canned.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 185 mg
