Red Beet Pickled Eggs
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.
We have a tradition in my family for Easter….always have the Pickled Red Beet 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. (Gasp!) It wasn’t bad. In fact, it was rather addictive. And so….now I love them. Great story, right?
Red Beet Pickled Eggs
Growing up in Lancaster County, Amish Pickled Eggs were 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.
How to Make Them From Scratch
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.
Peel your eggs and place in a large jar.
Make the brine by staining the beet juice into a saucepan. Stir in the sugar and vinegar.
Bring the brine to a boil and then simmer until the sugar has dissolved.
Pour the brine into the jar with the eggs and add the sliced beets.
Refrigerate for at least 2-3 days.
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.
How Long Do They Last
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!
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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Get the Recipe: Pickled Red Beet Eggs
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.
14 Comments on “Red Beet Pickled Eggs”
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 ? 🙂
I love beets now!
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
I know others that add onions too but I just like to skip that step. Thanks for visiting!
These are SO gorgeous! I kinda want to say screw it to dying eggs and just do this instead!
If I didn’t have a little one at home I wouldn’t dye eggs. Pickling is much tastier!
So pretty! My grandpa used to make these all the time for Easter. I love this nostalgic dish:)
I remember my grandfather making them too, such a family tradition for us.
Can I use the juice from pickled beets and skip the ad-ins?
Absolutely!
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.
Still super frustrating! LOL!
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.
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.