Homemade Pickled Eggs with Beets

Pickled eggs are actually real simple to make at home. This version uses red or yellow beets to give the eggs a nice natural color, plus a bit of earthy sweetness.

The flavor’s got that good balance – tangy from the vinegar, salty, and just a little sweet from the sugar.

They’re handy to have in the fridge for a quick snack, an easy lunch, or to dress up a brunch plate. If you’ve never made ‘em before, don’t worry – it’s a pretty straightforward process.

Why Beet-Pickled Eggs Are Worth Making

These eggs aren’t just pretty to look at – they’re a great way to use up extra eggs and beets, especially in spring or around Easter.

The beet brine gives the eggs a natural pink or yellow color without any artificial dyes. Plus, the flavor gets better the longer they sit.

Love Pickling? This is part of my How to Pickle Everything series! Check out more recipes:

• Quick Pickled Radishes Recipe
• Easy Pickled Beets Recipe
• Homemade Pickled Okra Recipe
• How to Make Pickled Cabbage (Only 20 Minutes!)
• How to Make Pickled Jalapeños at Home
• How to Make Pickled Cucumbers at Home
• Pickled Garlic Recipe
• Easy Pickled Banana Peppers Recipe
• Quick Pickled Carrots Recipe
• How to Make Pickled Asparagus at Home
• How to Make Pickled Ginger (Gari) at Home
• How to Make Pickled Cauliflower
• Crisp Pickled Green Beans Recipe
• Easy Pickled Cherry Tomatoes (No Canning Needed)

They’re also practical. You can make a batch ahead of time and keep them in the fridge for up to a week.

Whether you eat them straight, chop them into a salad, or turn them into deviled eggs, they’re an easy and flexible option that adds a little something extra to everyday meals.

Ingredients Needed

Here’s what you’ll need to make these pickled eggs, along with why each ingredient matters:

• 6 hard-boiled eggs, peeled – These are the base. Make sure they’re fully cooked and cooled so they hold up well in the brine.
• 1 medium red or yellow beet, peeled and diced – This gives the eggs their color and adds a mild, earthy taste.
• 2 cups water – Used to simmer the beets and dilute the vinegar so it’s not too sharp.
• 1 cup apple cider vinegar – Gives the eggs that tangy bite. It also helps preserve them.
• ⅓ cup sugar – Balances out the vinegar so the flavor isn’t too harsh.
• 2 teaspoons sea salt – Adds the salty flavor and helps with preservation.
• Turmeric (optional) – If you’re using yellow beets, a pinch of turmeric makes the color even brighter.
• Freshly ground black pepper (for serving) – Adds a bit of heat and rounds out the taste when serving.

Optional Add-ins:

The basic recipe keeps things simple, but if you want to change up the flavor a bit, there are a few easy extras you can throw into the brine:

• Whole black peppercorns – Adds a little bite and warmth without being overpowering.
• Mustard seeds – Brings a mild tangy flavor and a bit of texture to the mix.
• Pickling spice blend – If you’ve got a pre-made blend, a small spoonful works well. It can add cloves, bay leaf, and other warm notes to the brine.
• Garlic cloves – A peeled clove or two adds a subtle garlicky depth.
• Fresh herbs – A sprig of dill or thyme can give the eggs a more aromatic touch.

If you're adding extras, do it while the brine is still hot so the flavors start to release. Then let it all cool before pouring it over the eggs.

Tools and Equipment Needed

• Medium saucepan – For cooking the beets and heating the brine.
• Cutting board and knife – To peel and dice the beet.
• Measuring cups and spoons – So your brine isn’t too salty or too sour.
• Strainer or slotted spoon – Optional, if you want to remove the beet pieces before adding the brine to the jar.
• Large glass jar, two medium jars, or a medium glass bowl – For pickling the eggs. Make sure whatever you use can be sealed and is non-reactive.
• Mixing spoon – For stirring the brine ingredients together.
• Bowl with ice water – For the ice bath to cool the boiled eggs quickly and make them easier to peel.

That’s it. Once everything’s laid out, the whole process goes pretty smoothly.

Step-by-Step Process on How to Make Pickled Eggs

Making pickled eggs at home is simpler than you might think. It comes down to boiling the eggs, cooking up a quick beet brine, and letting everything chill together in the fridge.

Here’s exactly how to do it, one step at a time:

Step 1: Hard-Boil the Eggs

Place the eggs in a pot and cover them with water. Bring it to a boil, then lower the heat and let them simmer for about 10–12 minutes.

Once they’re done, transfer the eggs to a bowl of ice water and let them sit for at least 14 minutes.

This helps stop the cooking and makes them easier to peel. Once they’re cool, peel the eggs and set them aside.

Step 2: Cook the Beets and Start the Brine

In a small saucepan, combine 1 cup of water and the diced beet. Bring it to a simmer and let it cook for 20 minutes, or until the beet is fork-tender. The water will turn a deep red or yellow, depending on your beet.

Step 3: Add Vinegar, Sugar, and Salt

Pour in the remaining 1 cup of water, the apple cider vinegar, sugar, and salt. Stir everything together.

Let the mixture simmer for about 1 more minute, just long enough to dissolve the sugar and salt. Then take it off the heat and let it cool down to room temperature.

Step 4: Pack the Eggs in a Jar

Place the peeled eggs into a clean glass jar or bowl. If you’re using yellow beets and want a stronger yellow color, you can stir a pinch of turmeric into the brine now.

Once the brine is cooled, pour it over the eggs. Make sure the eggs are fully submerged. If they’re not, add a tablespoon or two of water to top it off.

Step 5: Chill and Let Them Pickle

Cover the jar or bowl and place it in the fridge. Let the eggs chill for at least one night. For the best flavor and color, let them sit for 2 to 3 days.

• After 12 hours, the eggs will have a light color.
• After 2–3 days, the color and flavor will be much stronger.

You can even pickle a few for less time and a few for longer if you want a mix of lighter and darker eggs.

What's the Best Way to Store Pickled Eggs?

Once the eggs are pickled, keep them in the fridge in a sealed glass jar or container.

They’ll stay good for up to 1 week. Just make sure the eggs stay fully covered in the brine the whole time – this helps keep them fresh and safe to eat.

Don’t store them at room temperature. These aren’t shelf-stable like store-bought pickled products. Always use clean utensils when taking eggs out of the jar so you don’t introduce bacteria.

If you notice any strange smell, cloudy brine, or changes in texture, it’s best to toss them out and make a fresh batch.

And if you’re also storing other homemade or preserved goods, you might find these canned food storage tips helpful too.

Serving Suggestions

Once the eggs are ready, you can enjoy them in a bunch of different ways. Here are some simple ideas:

• As-is with salt and pepper – Just slice them in half and add a pinch of salt and some cracked black pepper. Quick and satisfying.
• On avocado toast – Slice the eggs and lay them on toast with avocado. Sprinkle with Everything Bagel Seasoning or Za’atar for extra flavor.
• In egg salad – Chop them up and mix with mayo, mustard, and herbs for a colorful twist on classic egg salad.
• As deviled eggs – Scoop out the yolks, mix with your usual deviled egg filling, and pipe them back in. The bright-colored whites make them stand out.
• On a brunch plate – Add them to a spread with toast, cheese, pickles, and fresh veggies for something that looks nice but takes very little effort.

No matter how you serve them, the tangy and slightly sweet flavor adds a nice change of pace from plain hard-boiled eggs.

Common Issues (and Tips!)

Even though this recipe is pretty straightforward, a few small things can make a big difference. Here are some helpful tips and fixes for common issues:

• Eggs don’t peel cleanly – Older eggs usually peel easier than fresh ones. Also, that 14-minute ice bath after boiling really helps loosen the shell.
• Uneven coloring – Make sure the eggs are fully submerged in the brine. If any part is sticking out, it won’t color evenly.
• Too strong or too mild flavor – If the vinegar flavor is too sharp, let the eggs sit an extra day. If it’s too mild, you can use slightly more vinegar next time or let them sit longer before eating.
• Rubbery texture – Don’t leave the eggs in the brine for more than a week. Over-pickling can make them too firm and chewy.
• Cloudy brine or odd smell – If the brine looks off or smells strange, it’s best to toss the batch. Always use clean hands and utensils when handling the eggs.

A little attention to these details goes a long way in getting a good batch every time.

Make a Batch and Keep Them in the Fridge

Pickled eggs are an easy way to add something a little different to your meals without much effort.

With just a few basic ingredients and a little fridge time, you end up with eggs that are full of flavor and color.

Whether you're making them for a quick snack, to liven up a salad, or for a weekend brunch, they’re worth keeping around.

Once you’ve made a batch, you’ll know exactly how you like them – how long to pickle for the color you want, and what (if any) spices to throw in. They’re flexible, simple, and hard to mess up.

Frequently Asked Questions (FAQs)

Can I use canned or pre-cooked beets instead of fresh?

You can, but fresh beets give better color and flavor. If you use canned, make sure there’s no added vinegar or salt, and adjust the brine ingredients as needed.

What kind of vinegar can I use if I don’t have apple cider vinegar?

White vinegar works too, but the flavor will be sharper and less rounded. You might want to add a bit more sugar to balance it.

Why do my eggs taste too sour or too strong?

They may have pickled too long, or the brine might be too heavy on vinegar. Next time, use a little less vinegar or shorten the chill time.

Do I have to use a glass jar, or is plastic okay?

Glass is best because vinegar can react with some plastics and affect the flavor. If you use plastic, make sure it’s food-safe and non-reactive.

Why are my eggs not coloring evenly?

Most often, the eggs aren’t fully submerged in the brine. Make sure they’re completely covered and consider rotating them once or twice during chilling.