A Spicy Perspective

How to Make Pickled Eggs (Spicy Beet Pickled Eggs Recipe)

Spicy Beet Pickled Eggs Recipe – We share easy steps for how to make sweet and spicy (and pink!) pickled eggs from scratch using fresh beets and jalapeno.

spicy beet pickled eggs recipe

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!

pink pickled egg

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!

sliced beet pickled eggs

Ingredients You Need

This recipe makes 24 eggs. You’ll need 4 pint 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
  • Granulated sugar
  • Salt
  • Hard boiled eggs
  • Sweet onion
  • Jalapeno
  • Dill sprigs
  • Yellow mustard seeds
  • Whole cloves, or star anise
chunks of beets, sliced jalapenos

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 until the beets are fork tender. Remove the beets to cool, and reserve the beet water.

In a separate pot, boil, cool, and 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 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 jalapeno, 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 jalapeno. To each jar add a pinch of chopped dill, ¼ teaspoon of whole mustard seeds, and 2 whole cloves (or 1 star anise).

jars filled with eggs, beets, jalapenos, spices

Now pour the beet pickling liquid into each jar, filling them almost all the way to the top. 

Get the Complete (Printable) Spicy Beet Pickled Eggs Recipe Below. Enjoy!

beet pickling liquid poured into jars with eggs

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.

pink eggs pickled with beets and spices

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 chilled in the fridge.
  • OR buy pre-boiled eggs for absolutely the fastest and easiest recipe!
sliced egg and jars of pickled eggs

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 in 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?

spicy pickled eggs with beets
Print Recipe
5 from 6 votes
Leave a Review »

How to Make Pickled Eggs (Spicy Beet Pickled Eggs Recipe)

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Spicy Beet Pickled Eggs Recipe – Learn the easy steps for how to make sweet and spicy (and pink!) pickled eggs from scratch using fresh beets and jalapeno!
Servings: 24 eggs

Ingredients

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

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it!




9 comments on “How to Make Pickled Eggs (Spicy Beet Pickled Eggs Recipe)”

  1. My Mom used to make pickled beet eggs. She would roll the eggs to break up the shells into small pieces, and then submerge in the juice before peeling. It gave them a beautiful, marbelized effect! She was raised in Mennonite community, so might have been a common thing there? 

  2. Made these last weekend and can’t wait to try them!!
    One quick question, is it possible to reuse the pickling liquid for another batch or should I start a fresh one.

  3. Pingback: Friday Faves | Responsible travel | Conscious consumption | Finding balance

  4. love this from someone who eats eggs regularly (part of a diet) love the change of taste, for me, with pickled beet flavor, very nice!

  5. I had to try these ahead of Easter and they were incredible, the color was so vibrant and beautiful!! Now that I tried this recipe and loved it, it will definitely be added to our Easter menu!

  6. Such a unique take on this! I gotta try these with my family, they’d love them!

  7. LOVE the color!! And, I love the flavor it adds!! What a easy to make & fun snack!

  8. This is the only pickled egg recipe that I will use! I love these eggs, and the coloring of them is very fun!