Pickled Eggs with Beets Recipe photo by Taste of Home

Pickled Eggs and Beets

Total Time
Prep: 10 min. + chilling
Red beets act as a natural dye for these pickled eggs and beets. They look gorgeous on salads and make the most vibrant deviled eggs for Easter appetizers or snacks.

Updated: Apr. 30, 2024

Color is a natural attention-grabber, and these vibrant fuchsia-colored red-beet eggs really stand out. Beet-pickled eggs are said to be a variation of German-style pickled eggs created by the Pennsylvania Dutch. Adding red beets to the pickling liquid gives the eggs a pinkish-purple hue and a sweet-and-sour taste that’s similar to bread and butter pickles.

This pickled eggs and beets recipe makes 12 servings, but you can easily double the recipe to serve a crowd for picnics or family gatherings like Easter. The pickles last for several months in the refrigerator, and there are plenty of ways to use them (aside from just eating them on their own!).

Ingredients for Pickled Eggs and Beets

  • Beets: We use canned beets for convenience, but you can absolutely make pickled eggs with fresh beets. Cook the beets in boiling water, roast them in the oven or go low and slow in a slow cooker.
  • Hard-boiled eggs: You can make beet-pickled eggs with any type of boiled eggs, from medium-boiled eggs with a jammy yolk to hard-boiled eggs with a firm, set yolk. Use our foolproof hard-boiled egg recipe and method for peeling hard-boiled eggs to perfect your boiled egg game.
  • Sugar: Sugar balances the acidity of the vinegar. You can omit the sugar (or use a sugar substitute like honey), but the pickles will have a sharp, sour taste.
  • Cider vinegar: This bright vinegar is sweeter than most types of vinegar and contributes a tart and tangy taste.

Directions

Step 1: Prepare the beets

Drain the canned beets, reserving 1 cup of the juice. You can discard the remaining juice, or save it for another use. Place the beets and eggs in a 2-quart glass jar.

Step 2: Simmer the pickling liquid

In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour it over the beets and eggs, and let cool.

Step 3: Cover and refrigerate

Cover the jar tightly and refrigerate for at least 24 hours before serving.

Pickled Eggs And Beets in a Glass Jar on Marble SurfaceTMB Studio

Recipe Variations

  • Make them spicy: Add sliced jalapenos or hot cherry peppers to bring some heat to this pickled eggs recipe.
  • Add flavor: Boost the flavor by mixing curry powder, mustard seed, cloves, cinnamon sticks or homemade pickling spice into the brine. You can also add thinly sliced onion or garlic to the jar to boost the aromatic, savory vibes.
  • Use a different type of vinegar: Use distilled vinegar, red wine vinegar or rice wine vinegar to change the flavor profile of these refrigerator pickles.

How long do pickled eggs last?

Beet-pickled eggs last up to four months in the refrigerator, but we recommend enjoying them within two weeks for best quality. Wondering why pickled eggs are good for longer than hard-boiled eggs (which are only good for three to four days)? You can learn more in our guide to pickling, but it comes down to the vinegar. The high-acid environment slows bacteria growth, extending the eggs’ shelf life.

How to Store Pickled Eggs and Beets

You may remember your grandmother (or your favorite dive bar) keeping pickled eggs on the counter, but please don’t do this yourself! The National Center for Home Foods Preservation cautions that temperatures above 40°F can encourage bacteria growth (including botulism). Make sure all the eggs are covered in brine, and store the well-sealed jar in the refrigerator.

Pickled Eggs and Beets Tips

Pickled Eggs And Beets Served in a Small Plate on Marble SurfaceTMB Studio

What are the best type of beets for pickled eggs with beets?

You can use any type of beets to make pickled eggs. Red beets give the eggs their signature pink hue, while golden beets contribute a yellow shade. Chiogga beets (the ones with pink and white swirls) provide the least color, contributing a pale pink tinge.

How do you avoid pickled eggs with a rubbery texture?

The vinegar in the pickling liquid will toughen the egg’s texture, making pickled eggs more rubbery over time. To avoid rubbery eggs, plan to eat the pickles within two weeks. Overcooked hard-boiled eggs will become rubbery more quickly, so cook the eggs just long enough to set the yolks.

How do you hard-boil eggs for this pickled eggs with beets recipe?

There are several ways to boil eggs, starting with the classic stovetop option. You can also make hard-boiled eggs in the oven, slow-cooker hard-boiled eggs, air-fryer hard-boiled eggs, or Instant Pot hard-boiled eggs.

How do you serve pickled eggs?

Pickled eggs are a great party appetizer. Serve them with toothpicks or alongside a variety of toasts and crackers. You can also use them in your favorite egg salad recipes, or make colorful deviled eggs for Easter or any other occasion.

Watch how to Make Pickled Eggs with Beets

Pickled Eggs with Beets

Prep Time 10 min
Yield 12 servings.

Ingredients

  • 2 cans (15 ounces each) whole beets
  • 12 hard-boiled large eggs, peeled
  • 1 cup sugar
  • 1 cup water
  • 1 cup cider vinegar

Directions

  1. Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar.
  2. In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool.
  3. Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts

1 each: 168 calories, 5g fat (2g saturated fat), 212mg cholesterol, 200mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 7g protein.

Ever since I can remember, my mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas