How to Make Pickled Eggs (Spicy Beet Pickled Eggs Recipe)
Beet Juice Pickling Spice
Tangy, slightly sour, and perfectly flavorful pickled eggs are a classic snack that have been enjoyed for centuries around the world. Nearly every nationality has its own variety of chicken or duck eggs that are pickled in a zesty brine particular to their country.
Here in the south, it’s common to make a version that features a vinegar brine bursting with dill, onions, black peppercorns, and mustard seeds. The pickled eggs have a texture similar to basic hard-boiled eggs, but are more tender and bursting with perfectly pungent flavors.
While we enjoy traditional pickled eggs, we wanted to create a unique snack that really knocks your socks off…
So, today we are sharing the best recipe for Spicy Beet Pickled Eggs. They are made with fresh beets and jalapenos to create a sweet and spicy combo you’ll love. Plus, they are a bold shade of pink!
Spicy Beet Pickled Eggs
Below you’ll find steps for preparing Spicy Beet Pickled Eggs using two different methods that are both incredibly easy. The first uses fresh beets, while the second way to make this recipe is even faster and includes ready-to-go store-bought pickled beets.
Both ways are very simple and require only a handful of wholesome ingredients. And either method makes pickled eggs that are bright, spicy, sweet, and delicious; perfect as fun snacks or appetizers at picnics and potlucks!
Ingredients You Need
This recipe makes 24 eggs. You’ll need 4-pint glass jars or 2-quart jars to prepare and store all of these yummy magenta pickled beauties.
To make spicy pickled eggs with beets from scratch you need:
- Red beets
- Apple cider vinegar (or white vinegar)
- Granulated sugar
- Hard-boiled eggs
- Sweet onion (or red onion)
- Dill sprigs
- Yellow mustard seeds
- Whole cloves, or star anise
How to Make Pickled Eggs with Fresh Beets
First, scrub and trim the beets. Set a large pot over high heat and add the beets, plus enough water to cover with 1 inch of water. Boil for about 30 minutes to a simmer until the beets are fork-tender. Remove the beets to cool, and reserve the beet water.
In a separate pot, boil, cool, and peel 24 eggs. Check out our handy guide for how to peel hardboiled eggs! Set the cooked and peeled eggs aside.
When the beets are cool enough to handle, use your fingers to peel off the skins. Then cut the beets into quarters and slice them into ½-inch pieces.
Next, pour 1 cup of warm beet water (not boiling) into a large measuring pitcher. Add in the sugar and salt and stir until both are fully dissolved. Then mix in the apple cider vinegar. Set the pickling mixture aside.
Peel and slice the onion, slice the jalapeño, and roughly chop the dill. Then add 6 hard-boiled eggs to each pint jar, and layer in the chunks of beet, onion, and sliced jalapeño. To each jar add a pinch of chopped dill, ¼ teaspoon of whole mustard seeds, and 2 whole cloves (or 1 star anise).
Now pour the beet pickling liquid into each jar, filling them almost all the way to the top.
Tightly screw on the lids and refrigerate for at least 10 days to properly pickle both the beets and the eggs. But if you can wait, let them sit for a full 2 weeks for the most robust spicy and sweet flavors.
Get the Complete (Printable) Spicy Beet Pickled Egg Recipe Below. Enjoy!
Quick-Prep Beet Pickled Eggs Recipe
No time for beet-boiling? No problem! If you are in a hurry to get the jars in the refrigerator, simply use a large jar of pickled beets (and juices) from the grocery store.
Here are a few tips for this faster prep method:
- Be sure to warm the beet juices (do not boil) so the sugar and salt dissolve.
- Reduce the salt to 2 teaspoons.
- Make hard boiled eggs several days in advance and keep them chilled in the fridge.
- OR buy pre-boiled eggs for absolutely the fastest and easiest recipe!
Frequently Asked Questions
How long will pickled eggs keep well in the fridge?
Homemade Beet Pickled Eggs will keep well for up to 4 months in the refrigerator.
Do you eat the beets or are they just for color?
You can eat the pickled beets, they are delicious! Enjoy sliced pickled eggs and beets on avocado toast, sandwiches, or salads.
Can you make this pickled eggs recipe without beets? Or pickled beets without eggs?
Yes and yes! Swap the warm boiled beet water with plain warmed water to make pickled eggs without beets. And simply load your jars with lots of beets to make egg-free spicy pickled beets.
Looking for More Easy Pickling and Canning Recipes?
- Quick Pickled Red Onions
- Giardiniera Pickled Vegetables
- Best Homemade Refrigerator Pickles
- Hella Jalapeno Jelly Recipe (Hot Pepper Jelly)
- Best Easy Freezer Jam Recipe
Check out the printable recipe card below for the nutritional information including calories, cholesterol, sodium, and fiber percentages.
How to Make Pickled Eggs (Spicy Beet Pickled Eggs Recipe)
- Scrub and trim the beets. Set a large pot over high heat. Add the beets and enough water to cover with 1 inch of water. Boil for 30-35 minute, until the beets are fork tender. Remove the beets to cool, and reserve the beet water.
- In a separate pot, place 24 eggs in enough cold water to cover them by one inch. Once the water starts to boil set a timer for 12 minutes. After the timer goes off, set the pot in the sink and run cold water into the pot until the eggs are cold. (Or add enough ice to the pot to cool them down.) Then peel the eggs.
- Once the beets are cool enough to handle, use your fingers to peel off the skins. Cut the beets into quarters, then slice into ½ inch pieces.
- Pour 1 cup of warm beet water into a large measuring pitcher. Add in the sugar and salt and stir until fully dissolved. Then mix in the apple cider vinegar.
- Slice the onion, jalapeno, and roughly chop the dill.
- Add 6 peeled hard boiled eggs to each pint jar. Layer in chunks of beet, onion, and sliced jalapeno. Then to each jar add a pinch of chopped dill, ¼ teaspoon whole mustard seeds, and 2 whole cloves or 1 star anise.
- Pour the beet pickling liquid into each jar, filling them close to the top.
- Screw on the lids, and refrigerate for at least 10 days, but 2 weeks is better. Keep the eggs in the fridge for up to 4 months.