beet pickled egg recipe

Written ByJenny Smyth Posted on
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The Best beet pickled egg recipe

I’m so excited to share this beet pickled egg recipe with you all. This dish has been a staple in my family for years, and I just can’t get enough of it. The combination of sweet and sour flavors from the beets and vinegar, paired with the creaminess of the eggs, is just perfect.

It’s a great way to add some excitement to your mealtime routine. I love serving it at family gatherings or potlucks, and it’s always a hit with my kids – they can’t get enough of it! I’ve even started making it for breakfast on occasion, as it’s a great way to get in some extra nutrients to start the day off right.

As for where this dish comes from, I’ve found that beet pickled eggs are a classic Southern recipe that’s been around for generations. The idea is simple: boil some beets, then mix them with vinegar, sugar, and spices to create a tangy and flavorful brine. This brine is then used to marinate sliced hard-boiled eggs, which are left to sit for several hours or overnight before serving.

The result is a delicious and healthy snack that’s full of flavor and texture. One of the things I love about this recipe is the technique involved in making it. Boiling the beets is easy enough, but getting the right balance of flavors in the brine takes a bit more finesse.

I’ve found that using a combination of white wine vinegar and apple cider vinegar gives the best results – it adds just the right amount of tanginess without overpowering the other flavors. Of course, one of the best things about this recipe is how versatile it is. You can serve it as a snack on its own, or use it as an ingredient in salads or other dishes.

And because it’s so easy to make ahead of time, you can whip up a batch whenever you need it. I hope you enjoy this beet pickled egg recipe as much as my family does! Let me know if you have any questions or if you’d like any variations on this recipe.

Beet Pickled Eggs

Beet Pickled Eggs

4.9 from 1273 votes

These vibrant pink pickled eggs are infused with earthy beet flavor and a tangy brine. They make a striking addition to salads, charcuterie boards, or a protein-packed snack.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins (plus 24 hours chilling)
Servings: 6Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Pickled Eggs

6 large eggs
1 large beet, peeled and diced into 1/2-inch cubes
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon black peppercorns
1 bay leaf

👨‍🍳Directions

1Place eggs in a medium saucepan and cover with cold water by 1 inch.
2Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
3Transfer eggs to a bowl of ice water and let cool completely, about 5 minutes.
4Peel the cooled eggs under running water and set aside.
5In the same saucepan, combine diced beet, apple cider vinegar, water, sugar, salt, peppercorns, and bay leaf.
6Bring to a boil over medium-high heat, stirring until sugar dissolves, about 3 minutes.
7Reduce heat to low and simmer the brine for 15 minutes until the beet is tender and the liquid is deep red.
8Remove from heat and let the brine cool to room temperature for 15 minutes.
9Discard the bay leaf.
10Place the peeled eggs in a clean glass jar or container.
11Pour the beet brine and diced beets over the eggs, ensuring they are fully submerged.
12Seal the jar and refrigerate for at least 24 hours before serving for optimal flavor and color.

🔧Equipment

Medium saucepan
Large bowl with ice water
Mixing bowl
Whisk
Glass jar or container with lid (1-quart size)
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 370mg🧂Sodium: 480mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 12g

📝Notes

For a deeper pink hue, let the eggs pickle for 48 hours. The pickled beets can be eaten alongside the eggs as a tangy side. Store in the refrigerator for up to 2 weeks.

Watch Video Of How Beet Pickled Eggs Works

This beet pickled egg recipe is perfect for any occasion – whether you’re looking for a quick snack or want to impress your guests at a dinner party.

To store them, simply keep them in an airtight container in the fridge for up to 2-3 weeks.

When reheating, let them come to room temperature first before serving – they’re best enjoyed at room temperature rather than straight from the fridge.

❓ Frequently Asked Questions About Beet Pickled Eggs

1. What type of beets should I use for this recipe?

For this recipe, I recommend using red beets – they have a sweeter flavor than yellow or white beets and will give your pickled eggs a beautiful color.

2. Can I use store-bought pickled beets instead of making my own?

No, I would not recommend using store-bought pickled beets for this recipe. They often contain added preservatives and artificial flavorings that will affect the taste and texture of your final product.

3. How long do pickled eggs keep in the fridge?

Pickled eggs will keep in the fridge for several weeks when stored properly in an airtight container. It’s best to use them within 2-3 weeks for optimal flavor and texture.

4. Can I make pickled eggs without using vinegar?

No, vinegar is an essential component of this recipe – it helps to preserve the eggs and adds a tangy flavor that complements the sweetness of the beets.

5. Are pickled eggs safe to eat during pregnancy?

Yes, pickled eggs are generally safe to eat during pregnancy – but as with any food item, make sure to check with your healthcare provider before consuming them if you have any concerns.

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