red beet pickled eggs recipe

Written BySheba G Updated On
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The Best red beet pickled eggs recipe

I love making red beet pickled eggs because they are so simple and the results are always beautiful. The eggs turn a bright pink color that looks amazing on a salad or just on a plate. My kids think it is fun to eat pink eggs and they actually ask for them. This is a great recipe for Easter or any spring gathering but we eat them all year round. The beets and eggs are both good for you. Eggs give you protein and beets are full of vitamins. This is a healthy snack that everyone in my family enjoys.

Red Beet Pickled Eggs

4.9 from 1704 votes

Hard boiled eggs pickled in a sweet and tangy beet brine. They turn a vibrant pink color and have a delicious flavor.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time12 hours 30 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Eggs

12 large eggs

For the Pickling Brine

1 can (15 oz) sliced beets, with liquid
1 cup white vinegar
1/2 cup sugar
1/2 cup water
1 teaspoon salt
1/2 teaspoon black peppercorns
1/2 teaspoon whole allspice
1 small onion, sliced

👨‍🍳Directions

1Place eggs in a large pot and cover with cold water. Bring to a boil over high heat.
2Once boiling, remove from heat, cover, and let sit for 12 minutes for hard boiled eggs.
3Drain the hot water and fill the pot with cold water and ice to cool the eggs. Let them sit for 10 minutes, then peel the eggs.
4In a medium saucepan, combine the beets with their liquid, vinegar, sugar, water, salt, peppercorns, and allspice. Bring to a boil over medium heat, stirring to dissolve the sugar.
5Reduce heat and simmer for 5 minutes. Remove from heat and let the brine cool for 15 minutes.
6Place the peeled eggs and sliced onion in a glass jar or container. Pour the cooled brine and beets over the eggs.
7Seal the jar and refrigerate for at least 12 hours before eating. The flavor gets better after 24 to 48 hours.

🔧Equipment

Large pot
Mixing bowl
Glass jar or container with lid
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 370mg🧂Sodium: 450mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 12g

📝Notes

Tips: For a deeper pink color, let the eggs pickle for 2 to 3 days. You can reuse the brine for another batch of eggs.

Watch Video Of How Red Beet Pickled Eggs Works

These red beet pickled eggs are a simple and tasty way to add color to your table. They are always a hit at family gatherings and potlucks. I love having a jar in the fridge for a quick and healthy protein snack.

❓ Frequently Asked Questions About Red Beet Pickled Eggs

1. How long do red beet pickled eggs last in the fridge?

They will keep well for up to 2 weeks in the refrigerator. Make sure they are always covered in the brine.

2. Can I use pickled beet juice instead of fresh beets?

Yes, you can use the juice from a jar of pickled beets. Just skip the sugar and vinegar in the brine since the pickled juice is already seasoned.

3. Why did my eggs turn a grayish color?

This can happen if the eggs are overcooked or if the brine is too acidic. Make sure to use the correct vinegar to water ratio and do not boil the eggs too long.

4. Can I add other spices to the brine?

Absolutely. You can add bay leaves, garlic cloves, or a cinnamon stick for different flavors. Just add them to the pot when you simmer the brine.

5. Do I have to use white vinegar?

White vinegar gives a clean tangy flavor. You can use apple cider vinegar for a milder taste but the color might be slightly different.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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