If you’re looking for a tangy, vibrant snack with a touch of rustic charm, these Pickled Eggs with Beets are an absolute must-try! The earthy sweetness of the beets combined with the briny tang of pickled eggs creates an unforgettable flavor. Plus, the rich purple hue the beets give the eggs makes them a conversation starter at any table. Whether you’re enjoying them as a snack, appetizer, or as part of a picnic spread, these eggs are the perfect combination of bold and delicious!

Why You’ll Love Pickled Eggs with Beets

There’s something about the balance between the tangy, salty brine and the sweetness of the beets that makes these pickled eggs irresistible. Here’s why they’ll quickly become a favorite:

Flavor Packed: The eggs soak up all the goodness from the brine, creating a bold, zesty flavor that’s perfect for snacking or serving with a meal.
Stunning Color: The rich purple hue the beets impart to the eggs is absolutely gorgeous. They’re as beautiful as they are delicious, making them a showstopper on any plate.
Perfect for Meal Prep: These pickled eggs last for several days in the fridge, making them a great make-ahead snack to have on hand throughout the week.
Customizable Brine: You can adjust the spices and sweetness to your liking, making them as tangy, sweet, or spicy as you prefer.

Ingredients

Here’s what you’ll need to create these Pickled Eggs with Beets:

For the Pickled Eggs and Beets

12 large eggs: Hard-boiled and peeled, these are the base for your pickled treats.
1 cup beet juice (from pickled beets or freshly cooked beets): This gives the eggs that stunning purple color and a slight sweetness.
1/2 cup white vinegar: The acidity needed to balance the sweetness of the beets and the richness of the eggs.
1/2 cup water: To dilute the brine slightly and allow for all the flavors to meld.
1 tablespoon sugar: Adds a touch of sweetness to balance the tang of the vinegar.
1 tablespoon salt: For that essential briny flavor.
1/2 teaspoon black peppercorns: A touch of spice to round out the brine.
1/2 teaspoon mustard seeds: For a subtle pop of flavor.
2-3 cloves garlic: Optional, but they add a nice depth of flavor to the brine.
1 small onion (optional): Thinly sliced, for extra flavor and a decorative touch.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into making these beautiful, flavorful Pickled Eggs with Beets:

Step 1: Boil and Peel the Eggs

Start by boiling your eggs. Place them in a pot, cover with cold water, and bring to a boil. Once boiling, reduce the heat and simmer for about 10-12 minutes. After cooking, place the eggs in an ice bath to cool. Peel the eggs once they are cool enough to handle.

Step 2: Prepare the Pickling Brine

In a saucepan, combine the beet juice, white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and garlic (if using). Bring the mixture to a boil, stirring to dissolve the sugar and salt. Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together.

Step 3: Pack the Eggs in a Jar

Place the peeled eggs in a clean, sterilized glass jar (or multiple jars if you prefer). If using, layer in the thinly sliced onions and any extra garlic. Add in any leftover beet slices or pieces as well to make the jar even more visually stunning.

Step 4: Pour the Brine Over the Eggs

Once the brine has simmered, pour it over the eggs in the jar. Make sure the eggs are fully submerged in the brine. You can use a spoon to gently push the eggs down if needed.

Step 5: Let the Eggs Pickle

Seal the jar with a tight-fitting lid and refrigerate for at least 24-48 hours to allow the eggs to absorb the flavors. The longer they sit, the more vibrant the color and the stronger the flavor.

Nutrition Facts

Servings: 12 pickled eggs
Calories per serving: 80 kcal (estimate, depending on egg size and brine ingredients)

(Note: Nutrition values are estimates and may vary based on ingredient brands and portion sizes.)

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes (for the eggs)
Total Time: 2 days (for pickling)

How to Serve Pickled Eggs with Beets

These pickled eggs are great served in a variety of ways:

Snack Time: Perfect for an afternoon snack, these eggs are full of protein and flavor.
On a Charcuterie Board: Add these beautiful eggs to a cheese and charcuterie spread for a pop of color and a tangy bite.
As a Side Dish: Serve them alongside sandwiches, burgers, or even as a side dish at a picnic.
With Breakfast: They’re a great addition to breakfast or brunch, especially when paired with a fresh salad or crusty bread.

Additional Tips

Here are a few extra tips to help you make the best Pickled Eggs with Beets:

Use Fresh Beet Juice: If you’re not using pickled beets, you can make your own beet juice by boiling fresh beets and using the juice. This gives you complete control over the flavor.
Let the Eggs Sit Longer: The longer the eggs sit in the brine, the more vibrant the color and the stronger the flavor. If you have the patience, let them pickle for 4-5 days.
Try Spices: Feel free to add other spices like red pepper flakes, cloves, or bay leaves to create your perfect flavor profile.
Storage: Keep your pickled eggs in the fridge, and they should last up to 1-2 weeks. However, the flavor is best within the first week.

FAQ Section

Q1: How long do pickled eggs last?

A1: Pickled eggs can last for up to 2 weeks when stored properly in the refrigerator. After that, they may lose some of their flavor.

Q2: Can I use store-bought pickled beet juice?

A2: Yes, store-bought pickled beet juice works wonderfully and adds an extra bit of tang to the brine.

Q3: Can I eat the beets along with the eggs?

A3: Absolutely! The beets will be just as flavorful as the eggs, so feel free to enjoy them as well.

Q4: Can I add more vegetables to the jar?

A4: Yes! You can add sliced carrots, onions, or even peppers to the jar for extra flavor and color.

Q5: Can I make pickled eggs with other vegetables?

A5: Yes, you can experiment with different vegetables, like red cabbage or jalapeños, to create unique variations of pickled eggs.

Q6: Can I make this recipe spicy?

A6: Definitely! Add some chili flakes or sliced jalapeños to the brine to give the pickled eggs a spicy kick.

Q7: How do I store pickled eggs?

A7: Keep pickled eggs in an airtight container in the refrigerator. They’ll last up to 1-2 weeks.

Q8: Can I double the recipe?

A8: Yes, feel free to double or triple the recipe if you want to make a larger batch.

Q9: Do I need to peel the eggs before pickling?

A9: Yes, you should peel the eggs before pickling them so that the brine can fully penetrate the eggs.

Q10: What’s the best way to serve pickled eggs with beets?

A10: Serve them chilled, on their own or as part of a larger meal or appetizer spread. They’re perfect for snacks, parties, or a picnic.

Conclusion

Pickled Eggs with Beets are a unique, flavorful treat that’s as beautiful as it is delicious. The tangy brine and earthy sweetness from the beets create a perfect balance, making them a favorite for any occasion. Whether you’re looking to add a bit of color to your meal or just craving a savory snack, these eggs are sure to impress!