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A plate with pickled egg halves and sliced pickled beets on a round plate.
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Beet Pickled Eggs 

Classic recipe of hard-boiled eggs pickled with beets, vinegar, sugar, and spices for that signature pink hue and tangy flavor.
Prep Time10 minutes
Cook Time5 minutes
Pickling Time8 hours
Total Time8 hours 15 minutes
Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Skill Level: Beginner
Servings: 8 Eggs
Author: Rena Awada

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.
    Peeled hard-boiled white eggs in a mason jar.
  • Top them with the 15 ounces sliced beets with liquid, including all the liquid from the can.
    Glass mason jar packed tightly with pickled eggs and beets before all the liquid is added in.
  • 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.
    Large stainless steel pot containing warm golden-brown pickling brine with a hand adding in ingredients from a shallow dish.
  • Bring the mixture to a boil and let it simmer for 2-3 minutes until fully dissolved and clear.
    Large stainless steel pot containing warm golden-brown pickling brine being stirred with a white spoon.
  • 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.
    Mason jar with peeled hard-boiled eggs submerged in deep red beet pickling brine, showing the eggs starting to take on color.
  • Slice in halves and arrange on a platter to serve.
    Multiple halved pink pickled eggs laid out in a row on a rectangular tray lined with textured cloth or parchment.

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

Serving: 1egg | Calories: 106kcal | Carbohydrates: 6g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 396mg | Potassium: 236mg | Fiber: 1g | Sugar: 4g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg