Beet Pickled Eggs Recipe

One of my favorite things about making this beet pickled eggs recipe is watching ordinary hard-boiled eggs turn the most gorgeous shade of red! I pickle them from scratch with fresh beets and jalapeños for a slightly sweet flavor with a nice fiery kick. They’re an easy, colorful snack or appetizer that takes just a few simple steps to prepare.

This beet pickled eggs recipe has totally changed the way I look at hard-boiled eggs. Don’t get me wrong, boiled eggs are tasty, but they tend to a be little bit bland. This recipe transforms them into a vibrant ruby red color using fresh beets and every bite is filled with the perfect balance of sweet, spicy and a slight brininess that comes from the apple cider vinegar. I love pickles, and especially the fact that they come in all shapes and sizes, from my classic refrigerator pickles recipe to pickled banana peppers and even radishes, they are the perfect crunchy snack. And the best part is that despite how impressive these pickled eggs might look, they’re surprisingly simple to make. All you need to do is prep the brine, boil the eggs, combine both in mason jars and let them sit in the refrigerator for a couple of days! These are absolutely delicious on their own as a grab-and-go snack, and they make a protein-packed addition to your favorite sandwiches and salads.

Danielle – ⭐⭐⭐⭐⭐ Thank you for this recipe!! Been using it for a few years now, I even can my beets in the fall (minus the eggs) like this! Nothing like home grown beets, jalapeños, and red onions with a little farm fresh garlic to finish up canning harvest season. Absolutely delicious!!!

Sommer’s Recipe Highlights

Two Easy Methods – Below, you’ll find steps for preparing these spicy pickled eggs with beets using two different quick pickle 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. If you love making pickles, definitely check out my pickled vegetables recipe!

Few Ingredients – 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… And perfect as fun snacks or appetizers at picnics and potlucks!

Versatile and Yummy – Personally, I absolutely LOVE to eat these straight from the jar because they make the perfect nutritious snack. Other times, I slice them and toss them over a simple green salad or grain bowl, and I also like to add them over avocado toast or a thick slice of bread with some cheese.

Key Ingredients and Tips

• Hard boiled eggs – These are definitely the star of the show. It’s important that you use really well hard-boiled eggs, and that the yolk is cooked through. Make sure you peel them before combining them with the brine!
• Red beets – To get that incredibly ruby color, I use fresh beets that I’ve scrubbed really well. I also chop the top off, and save the leaves because I like to make salads and sides with them. Beets add a delicious sweetness that pairs really well with the egg and tanginess of the brine.
• Apple cider vinegar – To get that classic acidity that we all love with our pickles, I use apple cider vinegar. I also like it because it’s slightly fruitier compare to a white vinegar.
• Sugar – To accentuate the sweetness of the beets, a smidge of some granulated white sugar goes a long way.
• Sweet onion – Sweet onion adds mild savory flavors and a subtle crunch to these pickled eggs.
• Jalapeño – For some heat, I like to add in sliced jalapeños. Depending on your preference for spiciness, you can choose to include the seeds or not.
• Dill – A couple sprigs of fresh dill add a wonderful earthy flavor and a gorgeous pop of green that pairs really well with the bright red beet solution.
• Yellow mustard seeds – For some added subtle mustardy flavor, I sprinkle in a couple tiny yellow mustard seeds. They also add a little bit of texture, which is great, too!

How to Make

Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.

Prep the beets – To kick off this tasty pickled beets recipe, I prep the beets. I scrub them really well to remove any excess dirt, and then I trim the tops off. Next, I add them to a pot with boiling water and I let them cook for about half an hour until the beets are soft enough for a fork to pierce through. Once they’re tender, I remove the beets from the pot and I let them cool. Make sure to save that beautiful rosy water you boiled the beets in!

Boil the eggs – Next, I add the eggs into a pot with cold water. Once the water starts to boil, I let them cook for exactly 12 minutes. When the timer goes off, I run the pot under ice cold water so that the eggs stop cooking. Finally, I peel them! If you find that every time you hard-boil eggs, they are hard to peel, you can gently prick a needle hole in the wide end of each egg. Then add 2 tablespoons of vinegar to the boiling water. This, along with cooling them well, makes the eggs much easier to peel. 

Peel and slice – After I’ve cooked and peeled the eggs, I return to the beets which should be at room temperature. I peel off the skins and then I cut them into about half inch pieces.

Start the brine – I pour about a cup of that leftover warm beet water into a pitcher, and I combine it with a pinch of sugar, salt and a splash of apple cider vinegar.

More slicing – Then, I chop up the onions, jalapeño and some fresh dill.

Combine – Finally, I add about 6 hard boiled eggs into each pint-sized jar, along with some beets, onions and jalapeño slices. Then, I finish off each jar with dill, mustard seeds and a star anise or a whole garlic clove.

Pour in the brine – I fill up each jar with the beet pickling solution.

Chill – Once I screw on the lids, I let the jars refrigerate anywhere from 10 days to 2 weeks.

Recipe Variations

• Less Heat – Deseed and use only half of a jalapeños pepper for a milder version. Or leave the jalapeño out entirely to make non-spicy beet pickled eggs!
• Pre-Boiled Eggs – Honestly, the absolute easiest method to make pickled eggs is to buy ready-to-use hard boiled eggs from the store. Some grocery chains even sell ones that are already peeled!
• Spices – A packet of your favorite classic pickling spice blend is an easy option. Also, consider adding bay leaves, red pepper flakes, and/or garlic cloves to the mason jars for an extra kick of flavor!
• Veggies – Add your favorite vegetables like carrots, corn or radishes into the pickling process for added color, texture and of course, taste!

Serving Suggestions

These beet pickled eggs are so gorgeous that they deserve an entire display on their own. I’ve already shared how scrumptious these are as a snack, but here are some delicious ways that you can serve these up!

• Turn them into colorful deviled eggs using my classic deviled eggs with capers recipe. The color combo from that bright red and yellow yolk is divine.
• Use them as salad toppers for a boost of protein or add them to your favorite grain bowl.
• Serve them on a charcuterie board along with some more cured meats, cheeses, crackers, nuts, veggies, and other pickled things like my pickled radish recipe or spicy pickled jalapeños.
• Add them to your favorite slice of toast or sandwiches along with some smoked turkey.

Storing

Store the beet-pickled eggs in jars or other containers with a lid, of course. They will keep well for up to 4 months in the refrigerator.

Frequently Asked Questions

More Easy Pickling Recipes

Pickled Red Onion Recipe

Spicy Bread and Butter Pickles

Pickled Tomatoes

Pickled Banana Peppers

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Beet Pickled Eggs Recipe

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

This beet pickled eggs recipe makes a gorgeously red and slightly sweet snack that's seriously fun to eat. These easy pickled eggs are made from scratch in a few simple steps using fresh beets and jalapeños that give bold flavor and a fiery kick to every bite.

Servings: 24 eggs

Video

Ingredients

US Customary – Metric

• 1 bunch red beets 3-4 average size beets
• 1 ½ cups apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt
• 24 hard-boiled eggs
• 1/4 sweet onion cut into slices
• 1 jalapeno sliced
• 3-5 dill sprigs
• 1 teaspoon yellow mustard seeds
• 8 whole cloves or 4 star anise

Instructions

• 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.

Notes

Quickie Method: If you are in a hurry to get the jars in the refrigerator, you can skip the beet-boiling and use a large jar of pickled beets (and juices) from the grocery store. Be sure to warm the beet juices so the sugar dissolves, then reduce the salt to 2 teaspoons. You can also buy pre-boiled eggs or boil and chill the eggs several days in advance!

Struggle with Hard-Boiled Eggs? If you find that every time you hard boil eggs they are hard to peel, you can gently prick a needle hole in the wide end of each egg. Then add 2 tablespoons of vinegar to the boiling water. This, along with cooling them well, makes the eggs much easier to peel. 

Nutrition

Serving: 1egg, Calories: 116kcal, Carbohydrates: 10g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 187mg, Sodium: 357mg, Potassium: 92mg, Fiber: 1g, Sugar: 9g, Vitamin A: 268IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg

Course: Appetizer, Condiment, Snack

Cuisine: American, Polish

Author: Sommer Collier

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