RED BEET PICKLED EGGS
Red beet pickled eggs are delicious and so easy to make.
These red beet pickled eggs will quickly become a favorite to keep on hand in your refrigerator. They keep for weeks and you can double or triple the recipe. Serve them with a meal as a side dish everyone will love. Eat these eggs as a snack with crackers just because they are do delicious. I used to run a country store and pickled eggs became a popular lunchtime item sold out of a big, old pickled bologna jar on top of the meat case. I was always filling up that jar with boiled eggs! This recipe is very versatile since you can add your favorite spices to the jar or just make them by our recipe to have on hand. These eggs are a great way to use up leftover boiled eggs you have from Easter as well. You might also like to check out our recipe for how to boil eggs in the instant pot.
Red beet pickled eggs are so pretty, too!
1 (14.5 ounce) can sliced pickled beets, drain and save juice
6 hard boiled eggs, peeled
1/2 medium sized onion, sliced in rings
1/2 cup apple cider vinegar
1/2 cup water
2 teaspoons brown sugar
pinch black pepper
1/4 teaspoon salt
Place juice from the beets, apple cider vinegar, water, brown sugar, pepper and salt in a pot on top of the stove. Bring to a low boil and cook for about 5 minutes. Place eggs, sliced beets and onion rings in a jar that has a lid. Pour the boiled beet juice mixture over the eggs, beets and onions. Put the lid on and place in refrigerator for at least 24 hours. I usually do about 2 days and stir a couple times so the eggs get colored evenly. You can add more vinegar or more water depending on whether you like them less strong or stronger. You can also add spices like garlic cloves, cinnamon, bay leaves or regular cloves. We like them as the recipe states above but this is a fun recipe to experiment with and make to suit your taste. Makes 6 pickled red beet eggs. Enjoy!
Red Beet Pickled Eggs
Ingredients
- 1 14.5 ounce can sliced pickled beets, drain and save juice
- 6 hard boiled eggs peeled
- 1/2 medium sized onion sliced in rings
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 teaspoons brown sugar
- pinch black pepper
- 1/4 teaspoon salt
Instructions
- Place juice from the beets, apple cider vinegar, water, brown sugar, pepper and salt in a pot on top of the stove. Bring to a low boil and cook for about 5 minutes. Place eggs, sliced beets and onion rings in a jar that has a lid.
- Pour the boiled beet juice mixture over the eggs, beets and onions. Put the lid on and place in refrigerator for at least 24 hours. I usually do about 2 days and stir a couple times so the eggs get colored evenly. You can add more vinegar or more water depending on whether you like them less strong or stronger.
- You can also add spices like garlic cloves, cinnamon, bay leaves or regular cloves. We like them as the recipe states above but this is a fun recipe to experiment with and make to suit your taste. Makes 6 pickled red beet eggs.
Don’t forget to pin red beet pickled eggs. 
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