Delicious Beet Eggs Recipe

Here’s my go-to recipe for beet eggs, with a simple pickling method that gives you that lovely pink color, using everyday pantry ingredients like vinegar, salt, and a few basic spices.

These beet eggs have become a regular sight in my fridge, and friends always ask for the recipe when they spot them. I usually make a double batch now because they disappear so quickly – they’re perfect for quick snacks or adding to salads.

What Kind of Beets Should I Use?

For pickled beet eggs, you’ve got several options when it comes to choosing your beets. The easiest route is using pre-cooked, vacuum-sealed beets found in the produce section – they’re already peeled and ready to go, saving you lots of time and purple-stained hands. If you prefer to start from scratch, fresh raw beets work great too, just look for firm, smooth ones without soft spots. Regular red beets are the traditional choice and will give your eggs that classic magenta color, though golden beets could work if you want a milder flavor and different color. Just avoid canned beets for this recipe, as they tend to be too soft and can make your pickling liquid cloudy.

Options for Substitutions

This classic pickled egg recipe can be adjusted with a few simple swaps:

• Prepared beets: You can use fresh beets instead of prepared ones – just peel and cook them until tender (about 45 minutes of boiling). Canned beets work great too, just drain them first.
• Apple cider vinegar: While apple cider vinegar gives the best flavor, you can use white vinegar or rice vinegar instead. Just avoid balsamic vinegar as it would overpower the beet flavor.
• Granulated cane sugar: Regular white sugar works perfectly fine here. You could also use honey (use 1/3 cup instead of 1/2 cup) or maple syrup (use 1/3 cup).
• Kosher salt: Table salt can be used in place of kosher salt – just reduce the amount to 3/4 teaspoon since table salt is more concentrated.
• Eggs: This recipe really needs real eggs to work – there’s no good substitute here! But you can use any size eggs you have on hand, just keep in mind that larger eggs might need an extra day to take on the beet color.

Watch Out for These Mistakes While Cooking

The biggest challenge when making beet eggs is achieving that perfect pink color without over-pickling them – letting them sit too long in the brine can make them rubbery and overly tangy, so aim for 24-48 hours of pickling time for the best texture and flavor. Another common mistake is using freshly boiled eggs that are still warm, which can lead to uneven color absorption; instead, make sure your hard-boiled eggs are completely cooled before adding them to the beet mixture. For the most consistent results, slice your beets into similar-sized pieces and strain the beet liquid well before mixing with the vinegar solution – this helps ensure even distribution of color and prevents any gritty texture in your brine. If you’re looking for that extra pop of flavor, try adding whole peppercorns or a bay leaf to your pickling liquid, but avoid using additional vinegar as it can make the eggs too sour.

What to Serve With Pickled Beet Eggs?

These pretty pink pickled eggs make a great addition to any casual gathering or picnic spread! They’re perfect alongside other classic picnic foods like potato salad, coleslaw, or macaroni salad. I love to serve them as part of a sandwich platter – just slice them up and add them to a plate with cold cuts, cheese slices, and fresh bread. For a quick lunch, try chopping the beet eggs and adding them to a green salad with some crumbled feta cheese and a light vinaigrette dressing – the combination of flavors works really well together.

Storage Instructions

Keep: These pickled beet eggs need to be stored in the refrigerator in their pickling liquid. Keep them in a tightly sealed jar or container – they’ll get better with time as the flavors develop! They’ll stay good for up to 2 weeks in the fridge.

Marinate: For the best flavor, let your beet eggs hang out in the pickling liquid for at least 24-48 hours before eating. The longer they sit, the deeper the color will be and the more intense the flavor will become. After about 3-4 days, they’ll reach their peak flavor.

Serve: When you’re ready to enjoy your beet eggs, just pull them out of the pickling liquid and slice or serve them whole. No need to rinse – that lovely brine adds to the flavor! They’re perfect cold straight from the fridge.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	1445-1450 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-650
• Protein: 30-35 g
• Fat: 20-25 g
• Carbohydrates: 100-110 g

Ingredients

• 1 cup apple cider vinegar (Bragg’s is my favorite)
• 1 24-oz mason jar (sterilized for best results)
• 1 cup water
• 1 tsp kosher salt
• 1/2 cup granulated sugar
• 1 package prepared beets (I use Love Beets brand)
• 6 hard-boiled eggs

Step 1: Prepare the Mason Jar

Begin by placing clean and cooked beets along with hard-boiled eggs into a 24-ounce mason jar.

Arrange them in a way that allows the pickling solution to evenly surround each beet and egg for consistent flavoring.

Step 2: Make the Pickling Solution

In a small saucepan, combine the water, vinegar, sugar, and salt.

Stir the mixture continuously over medium heat until it reaches a boil.

This will ensure that both the sugar and salt are fully dissolved, resulting in a well-balanced pickling solution.

Step 3: Combine Ingredients and Cool

Carefully pour the hot pickling solution over the beets and eggs in the mason jar.

Make sure that the liquid completely covers the contents.

Allow the jar to sit at room temperature until the liquid cools down to avoid any pressure build-up when sealing the jar.

Step 4: Refrigerate and Marinate

Once the solution has cooled, securely cover the mason jar with its lid.

Place it in the refrigerator and allow it to marinate for at least 24 hours.

This waiting period will let the flavors fully develop and infuse into the beets and eggs, achieving a deliciously tangy taste.

Step 5: Serve and Enjoy

After 24 hours, your pickled beets and eggs are ready to enjoy.

Serve them as a snack, salad topping, or a vivid addition to any meal.

Remember to store any leftovers in the refrigerator and consume them within a few weeks for optimal flavor and freshness.