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Pickled Eggs with Beets

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These Pickled Eggs with Beets are a classic, tangy, and slightly sweet snack that turns regular hard-boiled eggs into a beautiful, vibrant pink treat! Perfect for Easter, potlucks, or as a delicious protein-packed snack.

Ingredients

Scale
  • 6 large hard-boiled eggs, peeled
  • 2 medium beets, peeled and sliced
  • 1 small onion, thinly sliced (optional)
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1/2 tsp black peppercorns
  • 1/2 tsp whole cloves (optional, for extra spice)
  • 1/2 tsp mustard seeds (optional)

Instructions

  • Prepare the Pickling Brine:
    In a saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves (if using), and mustard seeds.
    Add the sliced beets and bring to a gentle boil, stirring to dissolve the sugar and salt.
    Reduce heat and simmer for about 10 minutes, allowing the beets to soften and release their color.
    Remove from heat and let the mixture cool slightly.

  • Assemble the Pickled Eggs:
    Place the hard-boiled eggs and sliced onion (if using) in a clean glass jar or container.
    Pour the warm beet brine over the eggs, ensuring they are fully submerged.
    Cover and refrigerate for at least 24 hours, or up to 5 days for a deeper pink color and flavor.

Notes

  • The longer the eggs sit in the brine, the deeper the pink color and flavor will be.
  • You can add other spices like cinnamon sticks or allspice for a unique twist.
  • These pickled eggs are perfect for snacking, or as a garnish on salads or sandwiches!

Nutrition

Find it online: https://deliceflash.com/pickled-eggs-with-beets/