Homemade Beet Pickled Egg Recipe
This beet pickled egg recipe is so easy to make and results in a tasty, healthy protein-packed snack. It is also great because pickled eggs can be made plain or with different flavors. This beet pickled egg recipe results in a delicious and colorful treat!
This is a great recipe in that it is very low sugar, just 1 tsp of brown sugar, and uses minimal ingredients, but still so delicious!
I was actually shocked at how good these beet pickled eggs tasted. To be honest, I am not the biggest beet fan, but these eggs taste great. I plan to have them in my refrigerator at all times!
What are pickled eggs? Just what it sounds like – a peeled hard-boiled egg that is soaked in a pickling brine made from water and vinegar with some sugar and salt. The brine is just poured over the hard-boiled eggs and the eggs absorb the wonderful flavor.
Pickling makes a somewhat bland hard-boiled egg burst with flavor! This method has been used to preserve eggs for many years. The pickled eggs should be stored in the refrigerator.
Today pickled eggs are commonly found at bars, convenience stores, and the grocery store, but they’re so easy to make yourself!
Pickled eggs can be eaten after a couple hours, but for best results let them pickle for 5-7 days to develop more flavor.
You can use different containers for the eggs. A quart jar holds about 9 to 10 eggs without squishing them. A quart requires about 2 cups of the brine.
Ingredients for Beet Pickled Egg Recipe
- 7-10 hard-boiled eggs for 1-quart wide-mouth jar
- OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
- 1 cup beet juice from canned beets
- 1 1/2 cups apple cider vinegar
- 1 tsp brown sugar
- Optional: Slices of onions and beets
Detailed Steps for Homemade Beet Pickled Egg Recipe
The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. Peel the eggs.
Place the eggs in the jar. I added some sliced onions and beets and layered them with the eggs to distribute them throughout the jar.
Prepare the pickling brine by adding the beet juice, apple cider vinegar, and brown sugar to a large pot and heat until sugar is dissolved.
Pour the brine over the eggs.
Fill up as much as possible, leaving about 1/4 inch headspace. Add the lid and when the eggs cool to room temperature place in the refrigerator. Pickled eggs last 3 to 4 months in the refrigerator.
Enjoy!
These beet pickled eggs are so delicious and beautiful.
I plan to take them as an appetizer for the next get-together!
Great to have them in the refrigerator for those last-minute parties! Also try my dill pickled egg recipe and jalapeno pickled egg recipe.
See my website at www.HawkPointHomestead.com for more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.
Some of my canning recipes:
- Zucchini Relish
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Roasted Tomato Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Homemade Beet Pickled Egg Recipe
This beet pickled egg recipe is so easy to make and results in a tasty, healthy protein-packed snack. It is also great because pickled eggs can be made plain or with different flavors. This beet pickled egg recipe results in a delicious and colorful treat!
Ingredients
- 7-10 hard-boiled eggs for 1-quart wide-mouth jar
- OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
- 1 cup beet juice from canned beets
- 1 1/2 cups apple cider vinegar
- 1 tsp brown sugar
- Optional: Slices of onions and beets
Instructions
1. The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. After the eggs cool, peel the eggs.
2. Place the eggs in the jar. I added sliced onions and beets and layered them in the jar.
3. Prepare the pickling brine by adding the beet juice, vinegar, and brown sugar to a large pot and heat until sugar is dissolved.
5. Pour the brine over the eggs.
6. Fill the jar, leaving about 1/4 inch headspace.
7. Let sit for 30 minutes before adding the lid.
8. When the eggs cool to room temperature place in the refrigerator.
Pickled eggs last 3 to 4 months in the refrigerator.
Notes
Pickled eggs can be eaten after a couple hours, but for best results let them pickle for 5-7 days to develop more flavor.
You can use different containers for the eggs. A quart jar holds about 8 to 10 eggs. I used 7 eggs. A quart requires about 2 cups of the brine.
