These sweet and tangy pickled eggs with beets are a great healthy snack or appetizer, as well as a visually appealing salad topping. Made with only a handful of basic ingredients, these hard-boiled eggs are quick-pickled in your refrigerator and require no canning.
What are they?
Most old-fashioned pickled eggs recipes use a combination of vinegar, sugar, and seasonings to soak that recognizable sour punch into your boiled eggs. However, we make these homemade beet pickled eggs with beet juice and whole beets to transform the pickling liquid into a vibrant purple dye that transforms each egg into beautiful purple globes.
Ingredients and Substitutions
- Boiled eggs - You can follow my hard-boiled eggs recipe to make your own at home.
- Canned whole beets - You want small beets, but sliced beets also work. I also specifically recommend using canned beets rather than fresh beets because you need the beet juice from the can. Canned beets are also already cooked and softened, which makes them perfect for transforming into pickled beets.
- Apple cider vinegar - White vinegar can be substituted.
- White sugar - Brown sugar can be substituted for a deeper flavor.
- Pickling salt - Pickling salt is better than table salt for pickling because it does not contain iodine. However, either can be used.
- Pickling spice - You can use your favorite blend from the grocery store, but I recommend making my pickling spice recipe which includes a mixture of mustard seeds, bay leaves, coriander, whole cloves, black peppercorns, and more.
- Optional - Feel free to add sliced onion as well. I would specifically recommend raw red onion.
How to make them
To make pickled eggs with beets you will first need to make hard boiled eggs. The easiest way to do so is to place eggs in the bottom of a large pot and fill it with enough cold water to cover the eggs by one inch. Place the pot over high heat and bring it to a boil, then shut off the heat and let the eggs sit for 14 minutes. They can now be cooled and peeled.
Next, prepare your pickling brine by adding the beet juice, vinegar, sugar, salt, and pickling spice to a saucepan and bring the mixture to a simmer over medium heat. Let simmer for 5-10 minutes, or until the salt and sugar dissolves. Then let the vinegar brine cool to room temperature. It can be placed in the refrigerator to cool faster.
Place your peeled boiled eggs and beets in a glass jar, such as a mason jar, and pour in the cooled brine until the jar is completely full. Seal with a jar lid and place in the refrigerator for one week to pickle, then enjoy.
Tip: Use these to make my beet pickled deviled eggs recipe too!
How to store pickled eggs
Your pickled eggs with beets are not tested to be shelf-stable, so they cannot be stored in your pantry. Instead, store your pickled eggs in the refrigerator when they are not being enjoyed. For the best flavor, enjoy them within a few months.
More Pickled Egg Recipes
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Pickled Eggs with Beets
- 8 hard-boiled eggs peeled
- 15 ounces canned whole beets reserve beet juice
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup sugar
- 1 tablespoon pickling salt
- 1 tablespoon pickling spice
- In a large saucepan, add your apple cider vinegar, water, sugar, salt, and pickling spices, along with the beet juice from the can. Stir together and simmer the brine for ten minutes, or until the sugar and salt have dissolved.
- Remove the saucepan from the heat and let cool to room temperature.
- Place boiled eggs and beets in a large mason jar and fill it completely with the cooled pickling liquid and seasonings. Seal the jars and place them in the refrigerator for one week to pickle, then enjoy.
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