Beet Pickled Eggs
These vibrant, tangy beet pickled eggs are not only stunning in color but also packed with flavor. Sweet, savory, and customizable, they're perfect for meal prep and a nutritious protein-packed snack.
Equipment
- Saucepan
- Jar or container
Ingredients
Pickled Eggs
- 6 hard-boiled eggs peeled
- 1 cup beets roasted or canned, sliced or chopped
- 1 cup vinegar white or apple cider
- 1 cup water
- 2 tbsp sugar
- 1 tsp salt
- whole spices optional; e.g., peppercorns, cloves, mustard seeds
- garlic or onion optional; for aromatic flavor
Instructions
- Hard-boil and peel your eggs. Cool them and handle gently for a smooth surface.
- Prepare the pickling brine by simmering beets, vinegar, water, sugar, salt, and optional spices in a saucepan until sugar and salt dissolve.
- Let the pickling liquid cool to room temperature.
- Place peeled eggs in a clean jar or container and pour the brine over until fully submerged. Add beets for extra color and flavor.
- Seal and refrigerate for at least 24 hours. For full color infusion, let sit for 3–5 days.
- Slice and serve chilled with a sprinkle of salt or mustard.
Notes
For deeper color and bolder flavor, let the eggs brine longer. Customize with spices like chili flakes or herbs like rosemary. Avoid freezing. Always store in the fridge.