I love recipes that bring together bold flavors and vibrant colors, and these Quick Pickled Eggs and Beets are a perfect example! The deep magenta hue of the beets transforms the eggs into a visually stunning dish, while the tangy, slightly sweet brine infuses them with incredible taste. This recipe is a fantastic way to enjoy a protein-packed snack with a unique twist, and it’s incredibly easy to make.
A Classic with a Modern Twist
Pickled eggs have been a beloved snack for generations, often found in old-fashioned diners and rustic kitchens. They were originally a way to preserve eggs, but today, they’re made purely for their delicious taste and eye-catching appearance. By adding beets to the mix, we not only enhance the color but also introduce a natural sweetness that balances the acidity of the vinegar.
This recipe is perfect for meal prep, as the eggs get better the longer they sit in the brine. You can enjoy them on their own, slice them into salads, or even use them to brighten up a charcuterie board. Plus, they’re packed with protein, making them a nutritious and satisfying snack.
Why You’ll Love This Recipe
- Easy to Make: Just a few simple steps and minimal ingredients.
- Beautiful and Delicious: The beet-infused color makes them a standout dish.
- Perfect for Meal Prep: They last in the fridge for days, getting more flavorful over time.
- Versatile: Eat them as a snack, add to salads, or serve as an appetizer.
Whether you’re trying pickled eggs for the first time or looking for a new variation, this recipe is sure to impress. The balance of tart, sweet, and earthy flavors makes it irresistible!
Ingredients for Quick Pickled Eggs and Beets
To make these vibrant and flavorful pickled eggs, you’ll need a few simple ingredients. Each component plays a role in creating the perfect balance of tangy, sweet, and earthy flavors.
Main Ingredients:
- 6 Hard-Boiled Eggs – Peeled and ready to absorb the pickling flavors.
- 1 Can (15 ounces) Sliced Beets (with liquid) – Beets give the eggs their stunning color and natural sweetness.
- ½ Cup White Vinegar – Adds the tangy acidity needed for pickling.
- ½ Cup Water – Helps balance the intensity of the vinegar.
- ¼ Cup Sugar – A touch of sweetness to mellow out the acidity.
- ½ Teaspoon Salt – Enhances the flavors and helps preserve the eggs.
- ½ Teaspoon Black Peppercorns – Adds a mild peppery kick.
- ½ Teaspoon Mustard Seeds (Optional) – Gives a subtle warmth and complexity.
- ¼ Teaspoon Ground Cloves (Optional) – Adds a hint of spice and depth.
- 1 Small Onion, Thinly Sliced (Optional) – Provides extra flavor and texture.
How to Make Quick Pickled Eggs and Beets
This recipe is incredibly simple and requires just a few easy steps. The best part? It only takes a few minutes to prepare, and the eggs do all the work as they marinate in the brine!
Step 1: Prepare the Pickling Liquid
In a medium saucepan, combine the beet liquid, white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and ground cloves. Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar and salt dissolve completely. Once fully dissolved, remove the saucepan from heat and let the brine cool slightly.
Step 2: Arrange the Eggs and Beets
Place the hard-boiled eggs, sliced beets, and onion (if using) in a large glass jar or airtight container. Make sure there’s enough room for the eggs to be fully covered by the pickling liquid.
Step 3: Pour the Brine Over the Eggs
Carefully pour the warm pickling liquid over the eggs, ensuring that they are completely submerged. The beets will start to transfer their rich color to the eggs almost immediately!
Step 4: Seal and Refrigerate
Close the jar or container tightly and place it in the refrigerator. Let the eggs marinate for at least 24 hours before serving to allow the flavors to develop.
Step 5: Let the Flavors Deepen
For the best results, allow the eggs to pickle for 2-3 days. The longer they sit, the more intense the flavor and color will become.
These Quick Pickled Eggs and Beets are now ready to enjoy! Whether as a snack, salad topping, or colorful addition to your favorite dishes, they’re sure to add a delicious tangy twist.
How Long to Pickle Eggs for the Best Flavor
The time you allow your eggs to pickle will determine how deeply the flavors and colors penetrate. While you can enjoy them after just 24 hours, they taste even better with a little patience.
- 24 Hours – The eggs will have a light pink hue with a mild pickled flavor.
- 2-3 Days – A deeper color develops, and the flavor becomes more pronounced.
- 1 Week or More – The eggs reach their peak in both color and taste, with the tangy, slightly sweet brine fully infused.
If you prefer a stronger pickled taste, let them sit for at least 3-5 days before serving. The longer they marinate, the more intense the flavor and the more vibrant the color!
How to Store Pickled Eggs
Pickled eggs are great for meal prep because they store well in the refrigerator for several days. Follow these guidelines to keep them fresh:
- Refrigerator – Store in a sealed glass jar or airtight container for up to 7 days. The eggs will continue to absorb flavor over time.
- Keep Submerged – Ensure the eggs remain fully covered in the pickling liquid to maintain their color and taste.
- Do Not Freeze – Freezing changes the texture of the eggs, making them rubbery.
For best results, use a clean spoon when removing eggs from the jar to prevent contamination and extend shelf life.
Tips for Perfect Pickled Eggs and Beets
Want to get the most out of this recipe? Here are some expert tips to ensure your pickled eggs turn out perfect every time:
✔ Use Fresh, Hard-Boiled Eggs – Older eggs may not peel as cleanly. Boil and peel them carefully to avoid cracks.
✔ Let the Brine Cool Slightly – Pouring boiling liquid directly over the eggs can cause the whites to become tough. Let it cool for a few minutes before adding.
✔ Adjust the Sweetness and Spice – If you like a more tart pickled flavor, reduce the sugar slightly. For extra spice, add a pinch of red pepper flakes.
✔ Experiment with Vinegars – While white vinegar is classic, apple cider vinegar adds a slightly fruity depth to the flavor.
✔ For Even Coloring, Rotate the Eggs – If your eggs aren’t fully submerged, turn them in the brine every few hours to ensure an even color.
✔ Serve in Different Ways – Enjoy them on their own, sliced over salads, or as a tangy addition to sandwiches and grain bowls!
With these tips, your pickled eggs will be flavorful, beautifully colored, and perfectly preserved for whenever you need a delicious snack!
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Quick Pickled Eggs and Beets – A Tangy and Vibrant Snack
- Total Time: 24-72 hours
- Yield: 6 pickled eggs 1x
Description
These Quick Pickled Eggs and Beets are a simple yet flavorful way to enjoy a tangy, slightly sweet snack. The beets give the eggs a stunning magenta hue, while the vinegar and spices infuse them with a deliciously bold taste. Perfect for meal prep, salads, or a protein-packed snack, these pickled eggs are easy to make and get better with time!
Ingredients
- 6 hard-boiled eggs, peeled
- 1 can (15 ounces) sliced beets, with liquid
- ½ cup white vinegar
- ½ cup water
- ¼ cup sugar
- ½ teaspoon salt
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds (optional)
- ¼ teaspoon ground cloves (optional)
- 1 small onion, thinly sliced (optional)
Instructions
- In a medium saucepan, combine the beet liquid, white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and ground cloves.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve. Remove from heat and let cool slightly.
- Place the hard-boiled eggs, sliced beets, and onion (if using) in a large glass jar or airtight container.
- Pour the pickling liquid over the eggs and beets, making sure the eggs are fully submerged.
- Seal the jar and refrigerate for at least 24 hours before serving. For the best flavor and color, let them pickle for 2-3 days.
- Enjoy as a snack, in salads, or as a colorful addition to your meals!
Notes
- For a stronger flavor, let the eggs pickle for up to one week.
- Use fresh beets instead of canned if preferred—just cook and slice them before adding to the jar.
- For extra spice, add red pepper flakes or sliced jalapeños to the brine.
- Keep eggs fully submerged in the brine for even coloring.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Frequently Asked Questions
1. How Long Do Pickled Eggs Last in the Refrigerator?
Pickled eggs can be stored in the refrigerator for up to 7 days when kept in an airtight container and fully submerged in the pickling liquid. The longer they sit, the more intense the flavor will become. However, for the best taste and texture, it’s recommended to consume them within a week.
2. Can I Use Fresh Beets Instead of Canned Beets?
Yes! If you prefer fresh beets, simply boil or roast them until tender, then slice them before adding them to the jar. You may need to adjust the liquid by adding extra water and vinegar to replace the missing beet juice from canned beets. Using fresh beets will give the eggs an even more vibrant color and earthy flavor.
3. Why Are My Pickled Eggs Rubbery?
Pickled eggs can become rubbery if they are left in the brine for too long or if the pickling liquid was too hot when poured over them. To avoid this, allow the brine to cool slightly before pouring it over the eggs, and don’t leave them in the solution for more than one week.
4. How Can I Make My Pickled Eggs Spicier?
To add some heat to your pickled eggs, you can include red pepper flakes, sliced jalapeños, or a dash of hot sauce in the pickling liquid. Let them marinate for at least 48 hours to allow the spice to fully infuse into the eggs. The longer they sit, the spicier they will get!