Pickled Red Beet Eggs….a longtime family tradition. Hard boiled eggs are marinated in a beet juice and vinegar mixture for several days to create the jewel colored, pickled treats found at many barbecues and picnics. 

Beet Pickled Egg cut in half on a white dish with a whole egg behind it and a jar filled with pickled eggs in the background.


Red Beet Pickled Eggs

We have a tradition in my family for Easter….always have the Pickled Eggs. They’re kind of beautiful and add a nice splash of color to the buffet table but growing up…a fan I was not. I avoided them year after year after year…until this one time, I was desperate for a post workout snack and I was forced to eat a Pickled Red Beet Egg. It wasn’t bad. In fact, it was rather addictive. And so….now I love them. Great story, right?

In Lancaster County, Amish Pickled Eggs are like a snack time staple. They come in so many varieties from Mustard Pickled Eggs to my now favorite Pickled Red Beet Eggs. 

What are Pickled Eggs?

Pickled Eggs are a snack of hard boiled eggs cured in brine or vinegar that can be flavored with other ingredients. This was, originally, a way to preserve foods that could be eaten months later.

This Pickled Red Beet Egg recipe is made with beet juice, vinegar, sugar and sliced beets which give the eggs their rosy hue. 

Beet pickled egg with a sprig of parsley in a white egg cup on a blue and white napkin.

How to Make Pickled Eggs

Red Beet Eggs are really easy to make. I like to make a big batch so I can snack on them after workouts and I almost always make my hard boiled eggs in the Instant Pot because it’s super simple. Plus, they peel beautifully.

  1. Peel your eggs and place in a large jar.
  2. Make the brine by staining the beet juice into a saucepan. Stir in the sugar and vinegar. 
  3. Bring the brine to a boil and then simmer until the sugar has dissolved.
  4. Pour the brine into the jar with the eggs and add the sliced beets.
  5. Refrigerate for at least 2-3 days. 
  6. Enjoy!

You can make this recipe using canned beets or your own roasted beets.

I whipped out this handy jar that I also use for my cold brew (gonna need more jars now) to make my eggs. This recipe will take you a whole 15 minutes to make if you’re a pro at peeling eggs. I even like to use my red beet eggs to make these deviled eggs or these egg eyeballs. 

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Empty wide mouth ball jar

We love having these large Wide Mouth jars on hand for large batch pickles, cold brew coffee, ice tea and more. They economical and so versatile. Great for pantry storage, too!

Click to Buy
Beet Pickled Egg cut in half on a white dish with parsley sprinkled on it.

Storage

This is the best part, Red Beet Pickled Eggs last for like ever. Seriously, you can keep these in the refrigerator in an airtight container for over a month but trust me when I say….they won’t last that long because they’re completely addicting!

Two white egg cups with pickled beet eggs in them on a blue and white napkin with a jar in the background showing pickled eggs and beets in a jar.

More Easy Egg Recipes

If you like this recipe as much as we do, be sure to try these simple to make egg dishes, too!

For more family favorite recipes, follow us on Instagram or Facebook!

Beet Pickled Egg cut in half on a white dish with parsley sprinkled on it.

Get the Recipe: Red Beet Pickled Eggs Recipe

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
A healthy snack that’s easy to make, Pickled Red Beet Eggs are a picnic or party staple.
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Ingredients

  • 1 15 ounce can red beets
  • 3 tablespoon granulated sugar
  • 1/2 cup white vinegar
  • 12 large hard boiled eggs, peeled
  • 1 large jar, bowl or pitcher large enough to hold the eggs

Equipment

  • 1 large jar

Instructions 

  • Strain the beet juice into a medium saucepan. Stir in the sugar and vinegar.
  • Bring the mixture to a boil over medium heat, the reduce to low. Simmer the mixture until the sugar has dissolved.
  • Place the eggs and beets in a large jar. Pour the mixture over the eggs and seal with a lid.
  • Refrigerate for at least 2-3 days. Enjoy with a sprinkle of salt….or nothing at all.
Serving: 1g, Calories: 107kcal, Carbohydrates: 7g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 186mg, Sodium: 91mg, Potassium: 185mg, Fiber: 1g, Sugar: 6g, Vitamin A: 270IU, Vitamin C: 1.8mg, Calcium: 31mg, Iron: 0.9mg
Author: Kellie
Course: Appetizer, Snack
Cuisine: American