Add playful color and a tangy-sweet flavor to appetizer spreads, charcuterie boards, and spring salads with these vibrant Beet Pickled Eggs! These tasty and beautiful gems are easy to make with simple and natural ingredients. A must make!
Look at these stunning beet pickled eggs! 😍 I mean, really, if you’re like me and have never called hard-boiled eggs beautiful, today is one for the books! Their magenta exterior and bright pink interior are an eye-catching snack, appetizer, and recipe-topper, and their flavor is simply delicious!
Some folks may consider this red beet eggs recipe old-fashioned — word is that they originated in Pennsylvania Amish country. If that’s the case, there’s good reason they’re still around; the savory and creamy eggs pair so well with the sweet, earthy, and tangy pickling solution. Though you may start by adding them to salads and appetizer spreads, you may finish by snacking on them directly from the jar!
What Are Beet Pickled Eggs?
Beet pickled eggs are cooked eggs and hard boiled beets that are pickled together in a sweet and tangy pickling solution. As the hot solution pours over the beets, their juices infuse the pickling solution with bright pink color and an earthy flavor. The result: hard boiled eggs with a pretty and vibrant pink hue!
The pickled beets and eggs are lightly sweet, tangy, and perfect enjoyed on their own as an appetizer or snack, added to charcuterie platters, or sliced and layered on salads, sandwiches, and wraps.
Why This Is The Best Pickled Eggs and Beets Recipe
- Easy Prep: If you can boil water and peel hard-boiled eggs and beets, you can make this pickled eggs with beets recipe. Just simmer up the pickling solution, pour it over the eggs and beets, and relax while they pickle overnight!
- Gorgeous Color: These are some of the most gorgeous hard-boiled eggs, with deep pink exteriors and a gorgeous ombré inside. Best of all, they are colored with natural beet juice, not artificial colors!
- Great Flavor: The tangy and sweet pickled flavor is the perfect complement to the savory eggs.
- Very Versatile: There are so many ways to enjoy them, from snacking, slicing them on salads, serving as a side dish, or adding to appetizers or cheese boards.
Ingredients and Substitutions
- Hard-Boiled Eggs – This pickled beets and eggs recipe calls for 6 hard-boiled eggs. For the best results, use freshly boiled eggs made on the stovetop or in the Instant Pot. If needed, you can also use precooked hard-boiled eggs from the grocery store. Be careful not to overcook them (the pickling liquid will cook them further) and peel them before using.
- Beets – Cooked beets turn the pickling liquid red, which then infuses the eggs with their classic pink color. You can boil beets on the stovetop, make them in the Instant Pot, or purchase precooked and peeled beets. Fresh beets and those with a deeper red flesh will have the strongest hue, creating the most vibrant eggs.
- Vinegar – Use Distilled white vinegar for the classic tangy pickled flavor, though you can also use apple cider vinegar or red wine vinegar if needed.
- Sugar – Granulated white sugar adds sweetness that balances the vinegar’s acidity and enhances the beet flavor.
- Salt – This is an essential pickling ingredient because it extends shelf life and keeps the vegetables and eggs firm rather than mushy.
Helpful Tools
How to Make Beet Pickled Eggs with Beets
Step 1: Combine pickling liquid ingredients.
Pour the water, vinegar, sugar, and salt into a small saucepan and mix well.
Step 2: Cook the pickling liquid.
Heat the pan over medium heat and cook, stirring regularly, until the sugar and salt have fully dissolved.
Step 3: Combine the beets, eggs, and pickling liquid.
Place the hard boiled eggs and the beets into a 24 oz mason jar, then pour the hot pickling liquid over until the eggs and beets are fully submerged.
Step 4: Pickle the beets and eggs.
Allow the liquid to cool to room temperature, then place the lid on the jar and pop the jar into the fridge for 4-6 hours, or overnight. The longer you wait, the more pickled and vibrant in color the eggs will be!
Tips for Making Perfect Pickled Beet Eggs
- Heat the pickling solution until it is clear and the sugar fully dissolves. Speed up the process by stirring the mixture as it heats, but you want the solution to be very hot (even simmering) when you pour it over the eggs and beets.
- Cool to room temperature before refrigerating. Prevent lid sealing issues by cooling the jar of eggs and beets completely before covering and refrigerating overnight.
- Adjust the pickling time. For more flavorful eggs with a deeper color, pickle them overnight or up to a few days before enjoying. For a milder flavor and lighter pink color, pickle for 4-6 hours.
Storage Directions
Keep pickled eggs sealed in the pickling liquid in a glass container for up to 2 months. They do not freeze well.
FAQ
How do you can pickled beets and eggs?
Follow these directions to can this old fashioned pickled beets and eggs recipe.
Can you eat the beets as well as the eggs?
Yep, you can eat both the pickled eggs and the beets. The eggs tend to get all the attention because they are so stunning, but the beets will also have a delicious, sweet pickled flavor!
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Pickled Eggs and Beets
Add playful color and a tangy-sweet flavor to appetizer spreads, charcuterie boards, and spring salads with these vibrant Beet Pickled Eggs! They’re easy to make with simple and natural ingredients and are tasty and beautiful!
Ingredients
- 6 hard boiled eggs peeled
- 3-4 small beets peeled and boiled
Pickling Liquid
- 1 cup water
- 1 cup vinegar white or apple cider vinegar
- ½ cup granulated sugar
- 1 tsp salt
Instructions
- Pour the water, vinegar, sugar and salt into a small saucepan and mix well.
- Set the pan to medium heat and stir until the sugar and salt have fully dissolved.
- Place the hard boiled eggs and the beets into a 24 oz mason jar, then pour the (still hot) pickling liquid on top, until the eggs and beets are fully submerged.
- Allow the liquid to cool to room temperature, then place the lid on the jar and pop the jar into the fridge for 4-6 hours, or overnight. The longer you wait, the more pickled and vibrant in color the eggs will be!
- Serve as is, or slice up the eggs for a colorful garnish for salad.
Notes
Storage Directions: Keep pickled eggs sealed in the pickling liquid in a glass container for up to 2 months. They do not freeze well.
Recipe Success Tips
- Heat the pickling solution until it is clear and the sugar fully dissolves. Speed up the process by stirring the mixture as it heats, but you want the solution to be very hot (even simmering) when you pour it over the eggs and beets.
- Cool to room temperature before refrigerating. Prevent lid sealing issues by cooling the jar of eggs and beets completely before covering and refrigerating overnight.
- Adjust the pickling time. For more flavorful eggs with a deeper color, pickle them overnight or up to a few days before enjoying. For a milder flavor and lighter pink color, pickle for 4-6 hours.
- You can buy precooked and peeled beets to make this much easier! The vibrancy of the beets will dictate the color of the eggs. Some beets lean more red in color, which will create red eggs. The more pink the beets and their juice, the pinker your eggs will look!
Nutrition
Serving: 1 egg and some beet slicesCalories: 164kcalCarbohydrates: 20.56gProtein: 6.85gFat: 5.37gSaturated Fat: 1.64gPolyunsaturated Fat: 0.72gMonounsaturated Fat: 2.05gCholesterol: 187mgSodium: 477mgPotassium: 166mgFiber: 0.7gSugar: 19.86gVitamin A: 272IUVitamin C: 1.2mgCalcium: 37mgIron: 0.88mg
Tried this recipe?Let us know how it was!
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