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These Beet Pickled Eggs turn out beautifully vibrant every time, with that signature tangy-sweet flavor everyone loves. They’re simple to prep and make a stunning addition to Easter brunch, spring gatherings, or a colorful snack board.
Beet-pickled eggs have been a fridge staple for years because they turn plain hard-boiled eggs into something colorful, tangy, and craveable with almost no effort. The sweet-tangy brine soaks in overnight for that perfect earthy beet flavor and vinegar zip, making them ideal for quick snacks, salads, or as a fun way to add extra protein to a spread. Opening the fridge to that bright magenta jar still makes me smile every time!
If you love colorful, healthy snacks like these, you might want to try my Keto Avocado Deviled Eggs or Homemade Pickled Turnips.
Why you’ll love these Beet Pickled Eggs!
Why You’ll Love These Beet Pickled Eggs
These beet-pickled eggs are bold, tangy, slightly sweet, and beautifully vibrant. The longer they sit, the deeper that ruby color gets and the more flavorful they become.
They’re perfect for Easter, spring gatherings, meal prep snacks, or adding something unexpected to a charcuterie board. I find my kids snacking on these all the time now, especially as they get older and focus more on their protein intake.
Key Ingredients
Here’s everything you’ll need to make these vibrant beet pickled eggs. The full amounts and recipe card are down below.
- Hard-boiled eggs: Use 8 peeled large eggs. Freshly boiled and cooled eggs peel more easily and hold their shape best in the brine.
- Sliced beets: One 15-ounce can with the liquid included. The beet juice will help create that gorgeous magenta color.
- White vinegar: This gives the cleanest, sharpest tang. You can swap in apple cider vinegar for a slightly milder, fruitier acidity if you prefer.
- Cane sugar: Adds a gentle caramel-like sweetness that balances the vinegar. White granulated sugar works perfectly as a 1:1 substitute if that’s what you have on hand.
- Kosher salt: Kosher salt dissolves evenly and seasons the brine without making it taste overly salty. If you only have table salt, reduce to about ¾ teaspoon to avoid over-salting.
- Water: Plain tap water is all you need. It dilutes the brine just enough so the flavor soaks into the eggs without being overwhelmingly sharp.
Recipe Overview
How to Make Beet Pickled Eggs
Here’s the simple step-by-step to get those Easter-ready eggs every time:
Step 1: Place the peeled hard-boiled eggs in a clean 32-ounce Mason jar.
Step 2: Top them with the sliced beets, including all the liquid from the can.
Step 3: In a medium saucepan over medium heat, combine the water, sugar, vinegar, and kosher salt. Stir until everything dissolves.
Step 4: Bring the mixture to a boil, then simmer for 2-3 minutes until fully dissolved and clear.
Step 5: Carefully pour the hot brine over the eggs and beets in the jar, making sure everything is submerged. Let the jar cool to room temperature, then cover and refrigerate for at least 8 hours or overnight. The longer they sit, the deeper the color and flavor.
Step 6: Slice in half and arrange on a platter to serve.
Flavor Variations
- Spicy Beet Eggs: Add jalapeño slices or red pepper flakes
- Garlic & Herb: Add smashed garlic cloves and fresh dill
- Low-Sugar Option: Reduce sugar and balance with a splash of apple cider vinegar
- Extra Tangy: Replace part of the beet liquid with more vinegar
Recipe Tips
- For a deeper color and stronger flavor, let the eggs pickle for 24-48 hours instead of just 8. The magenta gets more intense the longer they sit.
- Use apple cider vinegar for a softer, slightly fruity tang that feels less sharp. Great if white vinegar is a bit much for you.
- Use glass jars: The beet juice will stain plastic. A large mason jar or glass container with a tight-fitting lid works best.
- Slice the eggs in half before serving to show off that pretty pink ring around the yolk. It looks stunning on a platter.
- If the brine doesn’t fully cover the eggs, top off the jar with a little extra water and vinegar in equal parts so everything stays submerged
- They make an awesome addition to salads or grain bowls. Just chop one up and toss it in for instant protein and color.
Common Questions
At least 8 hours gets you started, but I’d wait 24-48 hours (or even 3-4 days) if you can. The longer they sit (up to a week or so), the more the color deepens toward the yolk, and the tangy-sweet flavor will get way more intense.
Totally normal. The brine needs time to work its way in; just give it a few extra days in the fridge, and you’ll see that pretty pink ring all the way through. Patience is the secret here.
Keep the eggs submerged in the brine in a sealed jar in the fridge (you can transfer to another container if needed). They stay good for 2-4 weeks, but they taste freshest and have the best texture in the first couple of weeks.
Nope, don’t do it. Freezing makes the whites rubbery and watery when they thaw, and the color gets weird. Stick to the fridge and you won’t risk ruining them.
No. It’s best not to reuse the brine for food safety reasons.
They were likely overcooked during boiling. Cook just until the yolks are set and immediately transfer to an ice bath.
They likely need more time to brine. The flavor develops as the eggs sit in the brine.
Troubleshooting
- Too salty? Balance the saltiness with a small splash of water or a pinch more sugar.
- Not tangy enough? I suggest you add another tablespoon of vinegar to the brine.
- Color not vibrant? Don’t worry, you just need to let them sit longer. The outside colors first, then move inward slowly.
Serving Ideas
Beet-pickled eggs are more versatile than most people think. Here are way you can enjoy them:
- As a high-protein snack straight from the jar
- Sliced over avocado toast
- Chopped into egg salad
- On a charcuterie board
- With crackers and goat cheese
More Egg Snacks
- Copycat Starbucks Egg White Bites
- Breakfast Egg Sandwich
- Cottage Cheese Egg Bites
- Halloween Deviled Eggs
- Deviled Egg Potato Salad
- Avocado Egg Salad Sandwich
- Keto Deviled Eggs
- Avocado Toast with Eggs
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Beet Pickled Eggs
Equipment
- 1 32 Ounce Mason Jar
Ingredients
- 8 large hard-boiled eggs, peeled
- 15 ounces sliced beets with liquid, one can or or one pack
- 1 cup white vinegar or apple cider vinegar
- ½ cup cane sugar , or white sugar
- 1 teaspoon kosher salt
- 1 cup water
Instructions
- Place the peeled 8 large hard-boiled eggs in a clean 32-ounce Mason jar.
- Top them with the 15 ounces sliced beets with liquid, including all the liquid from the can.
- In a medium saucepan over medium heat, combine the 1 cup water, ½ cup cane sugar , 1 teaspoon kosher salt, and 1 cup white vinegar or apple cider vinegar. Stir until everything dissolves.
- Bring the mixture to a boil and let it simmer for 2-3 minutes until fully dissolved and clear.
- Carefully pour the hot brine over the eggs and beets in the jar, making sure everything is submerged. Let the jar cool to room temperature, then cover and refrigerate for at least 8 hours or overnight. The longer they sit, the deeper the color and flavor.
- Slice in halves and arrange on a platter to serve.
Notes
- Use fresh hard-boiled eggs for the best texture and even pickling.
- Pack the jar tightly with beets on top so eggs stay submerged in brine.
- For a deeper pink color and bolder flavor, pickle 24-48 hours instead of just overnight.
- Store in the fridge in the sealed jar up to 2 weeks.
- Serve chilled; slice in half for snacks, salads, or deviled eggs.
- Always use a clean jar and utensils to keep them safe longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
