The Best Pickled Eggs and Beets Recipe

Pickled eggs on a plate, one in the middle is whole and the eggs surrounding it are cut up open to see the texture of the pickled egg

The Best Pickled Eggs and Beets Recipe

Best Pickled Eggs and Beets Recipe uses hard boiled eggs, an easy homemade brine, and that old fashioned Amish and Pennsylvania Dutch flavor so many of us grew up with. These beet pickled eggs have a simple southern feel and turn into a pickled red beet eggs recipe that’s both keto-friendly and great for snacking. You’ll learn how to make pickled eggs step by step so they come out right every time and truly earn the title of best pickled eggs recipe.

5 from 1 vote

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Prep Time 15

Cook Time 5

Cooling time 10

Total Time 30

Course Appetizer, Snack

Cuisine American

Servings eggs

Calories 211 kcal

Equipment

1 1-quart jar with tight-fitting lid 32 ounces
32 ounces Boiling water
Medium saucepan

Ingredients

12 large hard cooked eggs cooled and peeled
3 cups white vinegar 5% acidity
15 ounces canned beets including the juice
1¼ teaspoons kosher salt
1½ cups white sugar
1½ cinnamon stick
9 whole cloves

Instructions

Make sure the eggs are hard-boiled, room temperature, and peeled. Set them aside. Do not use eggs with cracked or overly damaged whites.
Pour boiling water into the jar for 3 minutes to sterilize it, then drain the water and let the jar air dry completely. Wash the lid with hot, soapy water, and rinse it thoroughly.
In a medium saucepan, combine vinegar, kosher salt, white sugar, beets and beet juice, cinnamon sticks, and cloves. Bring the brine to a rolling boil for 4-5 minutes to bloom the spices. Remove the brine from the heat and let it cool for 10-15 minutes until it is warm but not hot (approximately 100-110°F).
I recommend tasting the beets at this point. See note below.
Gently place the cooled, peeled eggs into the sterilized jar. Carefully pour the warm brine and beets over the eggs until they are completely submerged. The beets should sit on top of the eggs to hold them down.
Seal the jar tightly with the lid and immediately refrigerate it. Allow the eggs to pickle for a minimum of 5 days before eating, with optimal flavor developing after 7 days.
Pickled eggs will stay fresh in the refrigerator for up to 3 weeks.

Notes

Eat one of the beets after cooking and cooling the brine to see how you like it. Your pickled eggs are going to taste exactly like that pickled beet, so if you don't like the beet, you're not going to like the eggs. If that is the case, put it back on the stove and add additional ingredients to balance the flavors to your liking. If it's too tart, add sugar. If it's too sweet, add vinegar. If you don't think there's enough flavor, add more beets (but not beet juice because you will overflow your jar) or more spices. Boil it for another 5 minutes and taste it again.

Nutritional information assumes you are eating the brine as well as the eggs, and you are not. I can't be sure how much of the bring soaks into the eggs, however, so I'm erring on the side of caution. The nutrition facts for pickled eggs are more likely similar to those of regular hard boiled eggs than they are to those listed here.

Nutrition

Keyword beets, eggs

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