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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.

Why I Love These 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. 

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!

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

How to Store Pickled Eggs

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!

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Red Beet Pickled Eggs Recipe

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

Equipment

  • 1 large jar

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

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.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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16 Comments

  1. Bob says:

    I made these and they tasted nothing like the ones purchased from the corner tavern when I was a little kid. (In the 40’s) In fact they tasted BLAH.

    1. Kellie says:

      Oh, I’m so sorry you were disappointed. Did you make the recipe as it’s written because this is the way my family made them forever….like probably in the 40’s as well.

    2. ScienceGeek555 says:

      Just take your peeled hard-boiled eggs put them in a Ziploc bag with a can of pickled red beets.
      seal it up, get the air out and leave it for a couple of days turning over once or twice. And I guarantee they WILL NOT taste BLAH!!!
      SOOOO EASY!
      and yummy!

      1. Kellie says:

        That’s a great tip but I like to make them this way, it’s kind of a family tradition since it’s my grandfather’s recipe.

  2. Stephanie says:

    I love hard boiled eggs and pickled beets so it sounds like a great combination. I’m the same way when it comes to peeling eggs. Lol. But I did read the harder they are to peel the fresher the eggs..so I just remind myself of that when peeling.

    1. Kellie says:

      Still super frustrating! LOL!

  3. Becki says:

    Can I use the juice from pickled beets and skip the ad-ins?

    1. Kellie says:

      Absolutely!

  4. Maria says:

    So pretty! My grandpa used to make these all the time for Easter. I love this nostalgic dish:)

    1. Kellie says:

      I remember my grandfather making them too, such a family tradition for us.

  5. Gina @ Running to the Kitchen says:

    These are SO gorgeous! I kinda want to say screw it to dying eggs and just do this instead!

    1. Kellie says:

      If I didn’t have a little one at home I wouldn’t dye eggs. Pickling is much tastier!

  6. Diana Lewis says:

    my aunt added sliced onions in her pickled beet eggs. Now that my chickens are working overtime I think that is what I will make thanks for the memory

    1. Kellie says:

      I know others that add onions too but I just like to skip that step. Thanks for visiting!

  7. Shashi @ RunninSrilankan says:

    I adore beets – but you know what – I’ve never had a beet pickled egg! I am so missing out! These look gorgeous! BTW – I have to know – since you now like pickled beet eggs – do you like beets too ? 🙂

    1. Kellie says:

      I love beets now!