pickled eggs beet recipe

Written ByJenny Smyth Posted on
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The Best pickled eggs beet recipe

I’m so excited to share this pickled eggs beet recipe with you all, as it’s become a staple in our household. The dish has its roots in Eastern European cuisine, where pickled eggs were a common snack. I first came across this recipe while browsing through an old cookbook, and I was immediately drawn to the simplicity and flavors involved.

The combination of sweet beets, tangy vinegar, and savory spices is truly a match made in heaven. My family and I have been enjoying this recipe for years, and it’s perfect for any occasion – whether it’s a quick lunch, a family gathering, or a potluck dinner. The best part?

It’s incredibly easy to make and requires minimal ingredients. Simply boil the eggs, slice them up, and let them soak in a mixture of beets, vinegar, sugar, and spices for at least 24 hours. Trust me when I say it’s worth the wait!

The longer they sit, the more flavorful they become. And the best part? You can adjust the level of spiciness to your liking by adding more or less red pepper flakes.

It’s a game-changer for anyone looking for a healthy snack or side dish that packs a punch.

Pickled Eggs with Beets

4.6 from 1006 votes

Classic pickled eggs infused with the earthy sweetness of beets and aromatic spices. These vibrant pink eggs make a tangy, protein-rich snack or salad topping.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Eggs

12 large eggs
Water for boiling

For the Pickling Brine

2 medium beets, peeled and sliced
1 cup white vinegar
1 cup water
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 bay leaf

👨‍🍳Directions

1Place the eggs in a large saucepan and cover with cold water by 1 inch.
2Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes for hard-boiled eggs.
3Transfer the eggs to a bowl of ice water and let cool for 5 minutes.
4Peel the eggs under cold running water and set aside.
5In a medium saucepan, combine the sliced beets, white vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaf.
6Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes until the beets are tender and the liquid is fragrant.
7Place the peeled eggs in a large glass jar or container.
8Pour the hot pickling brine and beets over the eggs, ensuring the eggs are fully submerged.
9Let cool to room temperature, about 30 minutes.
10Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to develop.
11The pickled eggs will keep for up to 2 weeks in the refrigerator.

🔧Equipment

Large saucepan
Large bowl with ice water
Medium saucepan
Sharp knife
Cutting board
Large glass jar or container with lid

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 5g💛Saturated Fat: 1.5g❤️Cholesterol: 185mg🧂Sodium: 250mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 7g

📝Notes

For a milder flavor, reduce sugar to 1/4 cup. The longer the eggs sit in the brine, the deeper the pink color and tangier the taste.

Watch Video Of How Pickled Eggs with Beets Works

This pickled eggs beet recipe has become a staple in our household for good reason – it’s ridiculously easy to make, packed with nutrients, and tastes amazing! Whether you’re looking for a quick snack or a side dish to impress your friends, this recipe delivers every time.

And let’s not forget about the health benefits – beets are rich in antioxidants and vitamins A and C, while eggs provide protein and calcium. So go ahead and give it a try – your taste buds (and body) will thank you!

❓ Frequently Asked Questions About Pickled Eggs with Beets

Q: What type of vinegar should I use for pickling?

For this recipe, I recommend using white vinegar or apple cider vinegar. Both options will give you a great flavor profile without overpowering the other ingredients.

Q: Can I use already cooked eggs?

No, it’s best to use raw eggs for this recipe. The cooking process helps preserve their texture and ensures they’re safe to eat.

Q: How long can I store pickled eggs in the fridge?

You can store pickled eggs in an airtight container in the fridge for up to 2 weeks.

Q: Can I make this recipe without beets?

No, beets are an essential component of this recipe. They add natural sweetness and help balance out the acidity from the vinegar.

Q: What if I don’t have red pepper flakes?

You can omit them altogether or substitute with another type of hot pepper flake if you prefer a spicier flavor.

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