Beet Pickled Eggs Recipe

These beet pickled eggs are a stunning twist on the classic hard-boiled egg. Brined in a vibrant, tangy beet-infused pickling liquid, they turn the most beautiful shades of pink and purple from the outside in. They’re perfect as a high-protein snack, a conversation-starting appetizer, or a punchy addition to your salad or charcuterie board. Earthy, vinegary, a little sweet, and full of old-school charm—this recipe brings major flavor and serious visual appeal.

Why You’ll Love This Recipe

• Drop-dead gorgeous color – That deep magenta hue? Pure magic from the beets.
• Sweet, tangy, savory goodness – A flavor trifecta in every bite.
• Great for meal prep – They get better as they sit!
• Protein-packed snack – Healthy, satisfying, and keto-friendly.
• Totally customizable – Want spicy? Add chili flakes. Earthy? Add rosemary.

Recipe Snapshot

Feature	Details
Category	Snack / Appetizer
Cuisine	American, Amish-inspired
Prep Time	15 minutes
Pickling Time	24 hours (minimum)
Servings	6 eggs (scales easily!)
Vibe	Tangy, nostalgic, vibrant

Ingredients

No measurements here—just the essentials with why they matter. Full amounts are in the recipe card below!

• Hard-boiled eggs – Your protein base. The smoother the shell, the easier they peel.
• Beets – Roasted or canned work; they bring the color and that earthy sweetness.
• Vinegar – White or apple cider vinegar gives that zippy pickled punch.
• Water – Balances out the sharpness of the vinegar.
• Sugar – Softens the tartness and rounds out the flavor.
• Salt – Enhances everything else.
• Whole spices (optional) – Think peppercorns, cloves, or mustard seeds for dimension.
• Garlic or onion (optional) – For a savory, aromatic twist.

The full ingredient amounts and instructions are waiting in the recipe card at the bottom, but here’s your step-by-step preview!

How to Make Beet Pickled Eggs

1. Hard-Boil and Peel Your Eggs

Boil your eggs to your preferred doneness (I love a creamy center, just shy of overcooked), then cool and peel them. Gently now—we want that smooth surface to soak up all that beet magic.

2. Prepare the Pickling Brine

In a saucepan, combine sliced or chopped beets, vinegar, water, sugar, salt, and any spices you’re using. Bring to a simmer and stir until the sugar and salt are dissolved.

3. Cool It Down

Let the pickling liquid cool to at least room temp. You don’t want to cook the eggs further!

4. Jar It Up

Place your peeled eggs into a clean jar or container, then pour the beet brine over them until fully submerged. Add the beets too for extra flair.

5. Let the Magic Happen

Seal the jar and refrigerate for at least 24 hours. For that deep magenta all the way through, give it 3–5 days.

6. Slice and Serve

Cut one open and marvel at that pink gradient! Serve chilled with a sprinkle of salt or a dab of spicy mustard.

Pro Tips

• Use older eggs for easier peeling—they’re less stubborn.
• For uniform color, rotate the eggs in the brine every day.
• Want them spicier? Add a jalapeño or chili flakes to the brine.

Flavor Variations

• Spicy Sriracha: Add a spoonful of Sriracha and chili flakes.
• Dill & Garlic: Toss in fresh dill and a couple garlic cloves.
• Sweet & Sour: Use red wine vinegar and a touch more sugar for a sweet punch.

Serving Suggestions

• Sliced on avocado toast with a sprinkle of everything bagel seasoning.
• Halved on a charcuterie board with cheese, pickles, and crackers.

• Chopped into a beet egg salad—because why not match your vibe?

Make-Ahead & Storage

These eggs actually get better with time. Make them up to a week ahead and store in the fridge in their brine. They’ll keep for 2–3 weeks easily!

Leftovers, Freezing & Reheating

• Leftovers: Store in an airtight container, submerged in brine, in the fridge.
• Freezing: Nope, not ideal. The texture of eggs gets rubbery when frozen.
• Reheating: Not necessary! These are meant to be eaten chilled or room temp.

FAQ

Are pickled beet eggs healthy?
Yes, they can absolutely be a healthy snack! Pickled beet eggs are low in carbs, high in protein, and full of nutrients from the eggs and beets. The vinegar and beets add antioxidants and natural nitrates, and the pickling process doesn’t add any unhealthy fats. Just watch the sugar content in your brine if you’re keeping things light!

How long do beet pickled eggs last?
Stored properly in the refrigerator, beet pickled eggs can last up to 3 weeks. Make sure the eggs are fully submerged in the brine at all times and that you’re using a clean, airtight jar. The longer they sit, the stronger the flavor and color—so you can enjoy them over time!

How to prevent botulism in pickled eggs?
Botulism is rare, but it’s crucial to play it safe:

• Always refrigerate pickled eggs. Never store them at room temperature.
• Use clean, sterilized jars and utensils.
• Make sure eggs are fully covered in the acidic brine (vinegar is key here!).
• Avoid storing eggs in reused or weak brine mixtures. When in doubt, toss them out—if anything smells funky or looks off, trust your instincts.

How do you make pickled beetroot eggs?
It’s super simple! Boil and peel your eggs, then simmer sliced beets with vinegar, water, sugar, salt, and optional spices to make a brine. Let the brine cool, pour it over the eggs in a jar, and refrigerate for at least 24 hours. The beets naturally dye the eggs a gorgeous pink while infusing them with earthy, tangy flavor. Full instructions are up above in the “How to Make” section!

Final Thoughts

Beet pickled eggs are one of those recipes that feel like a time capsule—classic, cozy, and a little unexpected. Whether you’re new to pickling or a seasoned briner, this vibrant snack is as satisfying to make as it is to eat. They’re beautiful, they’re bold, and they belong in your fridge. Trust me, you’re going to fall in love with these pink wonders.

And hey—after you’ve loaded up on tangy protein, why not treat yourself to something sweet? This Hot Fudge Brownie Bread is a gooey, chocolatey dream you don’t want to miss.