I love recipes that bring a pop of color and bold flavors to the table, and these Quick Pickled Eggs and Beets do just that! They’re a classic, old-fashioned favorite that combines the earthy sweetness of beets with a tangy pickling brine. The eggs soak up the gorgeous beet color, turning them into a stunning deep pink or purple hue. Perfect as a snack, salad topping, or even a unique appetizer, these pickled eggs are a fun and flavorful addition to any meal.
Why You’ll Love This Recipe
This recipe is easy to make, requires minimal ingredients, and delivers maximum flavor. It’s a simple process—just boil the brine, pour it over the eggs and beets, and let time do the work. Within 24 hours, you’ll have beautifully pickled eggs infused with a delicious balance of sweet, tangy, and slightly spiced flavors.
The best part? You can customize the flavors by adding ingredients like mustard seeds, black peppercorns, or even a few slices of onion for extra depth. Plus, the longer the eggs sit in the brine, the more intense the color and flavor become.
A Perfect Blend of Sweet and Tangy
The combination of white vinegar, sugar, and beet juice creates a perfectly balanced brine. The vinegar provides a sharp tang, the sugar rounds it out with a touch of sweetness, and the beet juice not only enhances the flavor but also gives the eggs their signature vibrant color. Add in a few optional spices like cloves or mustard seeds, and you get an extra layer of complexity.
Ingredients for Quick Pickled Eggs and Beets
To make these flavorful and vibrant pickled eggs, you’ll need a handful of simple ingredients that come together to create the perfect balance of sweet, tangy, and savory flavors.
Main Ingredients:
- 6 Hard-Boiled Eggs, Peeled – The star of the dish, absorbing the color and tangy-sweet brine.
- 1 Can (15 oz) Sliced Beets with Liquid – Adds natural sweetness and vibrant color to the eggs.
- 1/2 Cup White Vinegar – Provides the necessary acidity to preserve and pickle the eggs.
- 1/2 Cup Water – Helps balance the intensity of the vinegar.
- 1/4 Cup Sugar – Gives the brine a hint of sweetness to complement the tanginess.
- 1/2 Teaspoon Salt – Enhances all the flavors and helps the pickling process.
Optional Additions for Extra Flavor:
- 1/2 Teaspoon Black Peppercorns – Adds a mild peppery depth.
- 1/2 Teaspoon Mustard Seeds – A subtle tangy spice that enhances the brine.
- 1/4 Teaspoon Ground Cloves – Offers a warm, slightly sweet undertone to the pickling mix.
- 1 Small Onion, Thinly Sliced – Brings an extra layer of sharpness and crunch to the mix.
How to Make Quick Pickled Eggs and Beets
This recipe is incredibly simple, requiring only a few easy steps. Once you prepare the brine, the rest of the process is just waiting for the eggs to soak up all the delicious flavors.
Step 1: Prepare the Pickling Brine
In a medium saucepan, combine the beet liquid, white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and ground cloves (if using). Stir everything together and bring the mixture to a gentle boil over medium-high heat. Keep stirring until the sugar and salt are fully dissolved. Once done, remove from heat and allow it to cool slightly for a few minutes.
Step 2: Arrange the Eggs and Beets
Place the peeled hard-boiled eggs, sliced beets, and onion (if using) in a large glass jar or airtight container. Make sure the container is large enough to fit everything while allowing the brine to fully cover the eggs.
Step 3: Pour the Brine Over the Eggs
Slowly pour the warm pickling brine over the eggs and beets, making sure everything is completely submerged. If needed, gently press the eggs down to ensure they are fully covered by the liquid.
Step 4: Seal and Refrigerate
Tightly seal the jar or container and place it in the refrigerator. Allow the eggs to pickle for at least 24 hours, though for best results, let them sit for 2-3 days. The longer they pickle, the deeper the flavor and color will be.
Step 5: Serve and Enjoy!
Once pickled to your liking, these eggs are ready to enjoy! Serve them as a snack, slice them for salads, or add them to a charcuterie board for a vibrant, tangy twist.
How Long to Pickle Eggs and Beets
The pickling time for eggs and beets depends on how strong you want the flavor and color to develop. Here’s a general guideline to help you decide:
- 24 Hours: Light pickling with a mild tang and a soft pink outer layer.
- 2-3 Days: Deeper flavor with a vibrant pink hue that reaches deeper into the egg whites.
- 1 Week: Fully pickled eggs with intense tanginess and deep color all the way through the egg whites.
For the best balance of flavor and color, I recommend letting the eggs pickle for at least 48 hours. This allows them to absorb the tangy-sweet brine while maintaining a smooth texture.
How to Store Pickled Eggs and Beets
Since this recipe uses vinegar, the eggs and beets will stay fresh for quite some time when stored properly. Follow these storage tips to keep them at their best:
- Refrigerator: Keep the pickled eggs in an airtight glass jar or container in the fridge. They can last up to 2 weeks for the best taste and texture.
- Avoid Room Temperature Storage: Unlike commercially pickled eggs, homemade versions must be kept refrigerated to ensure food safety. Never leave them at room temperature for extended periods.
- Use Clean Utensils: Always use a clean fork or spoon when removing eggs from the jar to prevent contamination.
Tips for Perfect Pickled Eggs and Beets
Want to get the best texture, color, and flavor? Here are some helpful tips:
- Use Older Eggs for Boiling – Fresh eggs can be difficult to peel. Using eggs that are about a week old makes peeling much easier after boiling.
- Cool Eggs in Ice Water – After boiling, transfer the eggs to an ice bath for at least 5 minutes. This helps separate the shells from the egg whites for easy peeling.
- Ensure Full Submersion – Make sure the eggs are completely covered by the pickling liquid to allow even coloring and flavor absorption.
- Add Extra Spices for Depth – Experiment with flavors by adding bay leaves, garlic cloves, or a touch of smoked paprika for a unique twist.
- Don’t Rush the Pickling Process – The longer the eggs sit in the brine, the deeper the flavor. If possible, wait at least 48 hours before eating for the best results
Quick Pickled Eggs and Beets – A Bold and Tangy Delight
- Total Time: 15 minutes (plus pickling time)
- Yield: 6 servings 1x
Description
I love recipes that bring a fun twist to classic ingredients, and these Quick Pickled Eggs and Beets are a perfect example. The combination of tangy vinegar, earthy beets, and a hint of sweetness transforms simple hard-boiled eggs into a visually stunning and flavorful treat. Whether you enjoy them as a snack, a protein boost, or a colorful addition to a salad
Ingredients
- 6 hard-boiled eggs, peeled
- 1 can (15 oz) sliced beets, with liquid
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds (optional)
- 1/4 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 (if using).
- Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve. Remove from heat and let cool slightly.
- Place the peeled hard-boiled eggs, sliced beets, and onion (if using) into a large glass jar or airtight container.
- Pour the warm pickling liquid over the eggs and beets, ensuring the eggs are fully submerged.
- Seal the jar and refrigerate for at least 24 hours, though 2-3 days will give the best flavor and color.
- Serve chilled as a snack, salad topping, or appetizer. Enjoy!
Notes
- Storage: Keep refrigerated in an airtight container for up to 2 weeks.
- Fresh Beets Alternative: If using fresh beets, boil or roast them first, then slice before pickling.
- Customization: Add bay leaves, garlic, or smoked paprika for extra depth of flavor.
- Sugar Adjustment: Reduce or omit the sugar for a tangier version
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Frequently Asked Questions About Pickled Eggs and Beets
1. How Long Do Pickled Eggs and Beets Last?
When stored properly in an airtight container in the refrigerator, pickled eggs and beets can last for up to 2 weeks. However, for the best flavor and texture, it’s recommended to consume them within 7-10 days. Always use a clean utensil to remove eggs from the jar to prevent contamination.
2. Can I Use Fresh Beets Instead of Canned?
Yes! If you prefer using fresh beets, simply boil or roast them until tender, peel, and slice them before adding them to the jar. Keep in mind that fresh beets won’t have as much liquid as canned beets, so you may need to increase the vinegar and water in your pickling brine to fully submerge the eggs.
3. Do I Have to Use Sugar in the Brine?
Sugar helps balance the acidity of the vinegar and enhances the natural sweetness of the beets. If you prefer a less sweet version, you can reduce the sugar or leave it out entirely. Keep in mind that omitting the sugar will make the eggs tangier and more acidic.
4. Why Are My Pickled Eggs Rubbery?
If your eggs turn out too firm or rubbery, they may have been overcooked before pickling or left in the brine for too long. To avoid this:
- Boil the eggs for 10-12 minutes, then transfer them immediately to an ice bath to prevent overcooking.
- Consume the pickled eggs within 10 days for the best texture