Pickled Eggs With Red Beets
Have you ever tried pickled eggs with red beets? They’re tangy, slightly sweet, and have a creamy texture that makes them a match made in heaven.
Making your own pickled eggs is a fun and easy process! This pickled egg recipe involves hard-boiling fresh eggs, peeling them, and then placing them in a jar with beets, pickling juice made from vinegar, sugar, and spices. The pickling juice is heated on the stove until the sugar is dissolved and then poured over the eggs, beets and beet juice in the jar. The red beet eggs are then left to marinate in the pickling juice for at least 24 hours.
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If you’re a fan of pickled foods, you’ll love the tangy, slightly sweet flavor of these eggs. Making pickled eggs with red beets at home is a fun and easy process that you can customize to your liking.
Serving Pickled Eggs
Serve these pickled eggs as a snack with salt and black pepper, as part of a charcuterie board, or as a side dish to a larger meal. This is a great recipe for your easter dinner! They also make a great addition to salads, sandwiches, and wraps. The bright, vibrant colors of the eggs and beets make them beautiful addition to any plate, and the tangy, slightly sweet flavor adds a unique twist to any dish.
How to Hard Boil Eggs
One of the easiest and most foolproof methods of hard-boiling eggs is placing them a large pot covered in cold water, bringing the water to a hard boil, covering the pot, and letting the eggs sit for about 20 minutes. After that, you simply need to cool the eggs in cold water and peel them.
Instructions:
Place eggs in a large pan and add enough cold water to cover them by an inch or two. Place the pot on the stove over high heat and bring the water to a hard boil. As soon as the water reaches a hard rolling boil, boil for 2 minutes, turn off the heat and cover the pot with a lid. Let the eggs sit in the hot water, covered, for about 20 minutes. This will give them enough time to cook thoroughly and set the yolks. When the 20 minutes are up, carefully remove the eggs from the pot using a slotted spoon and place them in a bowl of cold water to cool. This will stop the cooking process and make the eggs easier to handle. Let them sit in the cold water for a few minutes until they are cool to the touch.
After the eggs have cooled, peel them by cracking the shell all around and then gently peeling it off. The eggs will be firm but tender, with a bright yellow yolk that is fully cooked but not overdone. Enjoy your perfectly hard-boiled eggs in your favorite dishes, like these pickled eggs with red beets or make fresh egg salad!
Ingredients Needed For Pickled Eggs with Red Beets
Hard Boiled Eggs
Canned Beets or fresh beets cooked
Apple Cider Vinegar or white vinegar
White Sugar
Water
Instructions
Place peeled eggs in a large 2 qt or gallon glass jug. Place beets and beet juice on top.
In a small saucepan heat vinegar, water, sugar and cloves to a boil. Cook until sugar dissolves.
Pour the pickling brine over the beets and eggs. Cool to room temperature.
Tightly cover and refrigerate for at least 24 hours. The longer they pickle the better!
Variations You Can Add to Your Pickling liquid
Red Onions: Adding slices of red onion to your pickled eggs gives it an extra crunch and flavor. Sweet, mild flavor and is a great addition to any pickled egg recipe.
Peppercorns: If you like a bit of spice, adding whole peppercorns to your pickled eggs can give it a kick. Peppercorns add a subtle heat to the dish and can help balance out the sweetness of the red beets.
Bay Leaves: Adding a few bay leaves to your pickled eggs can give it an earthy, herbal flavor. Used in pickling recipes and can help enhance the overall flavor of the dish.
Garlic: Adding minced garlic cloves to your pickled eggs can give it an extra layer of flavor.
Dill: Adding fresh dill to your pickled eggs can give it a fresh, herbaceous flavor.
Mustard Seeds: Mustard seeds are a popular ingredient in pickled eggs and can add a spicy and tangy flavor to the eggs. They can also give the pickled eggs a nice crunch.
Jalapeno Peppers: If you like your pickled eggs with a spicy kick, adding chopped or sliced jalapeno peppers can do the trick. The peppers can add a nice heat to the eggs without overpowering the other flavors.
Storing Pickled Eggs
When it comes to storing pickled eggs with red beets, you’ll want to use a container that is airtight and non-reactive. I recommend using a large glass jar, preferably a 1/2 gallon jar or a gallon jar. You can also use a plastic container, but make sure it is food-grade and non-reactive. It’s important to keep the pickled eggs refrigerated at all times. They will last for several weeks in the fridge, but I recommend consuming them within a month for the best flavor.
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Pickled Eggs With Red Beets
Ingredients
- 12 Eggs hard boiled
- 3 15oz cans Red Beets canned undrained or freshly cooked
- 3/4 cup Apple Cider Vinegar or white vinegar
- 1 cup White Sugar
- 1/4 cup Water
- 8 whole Cloves
Instructions
- Place peeled eggs in a large 2 qt or gallon glass jug. Place beets and beet juice on top.
- In a small saucepan heat vinegar, water, sugar and cloves to a boil. Cook until sugar dissolves, about 5 minutes.
- Pour the pickling brine over the beets, juice and eggs. Cool to room temperature.
- Tightly cover and refrigerate for at least 24 hours. The longer they pickle the better!