Beety Pickled Eggs: A Colorful Twist on a Classic

Dive into the vibrant world of pickling with this Beety Pickled Eggs recipe, a delightful twist on traditional pickled eggs. This recipe infuses the classic pickled flavor with the earthy sweetness of beets, creating a visually stunning and delicious treat. The combination of tangy vinegar, aromatic spices, and the natural dye from the beets gives these eggs a beautiful, deep pink hue that’s as pleasing to the eye as it is to the palate. Perfect for a unique snack, appetizer, or addition to your salad, these pickled eggs are sure to be a conversation starter at any gathering.


  • 2 1/4 cups distilled vinegar
  • 1 pound jarred or canned pickled baby beets, drained (reserve the pickling liquid)
  • 1 small red onion, halved and thinly sliced
  • Kosher salt
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon sugar
  • 12 hard-boiled eggs, peeled


  1. Prepare the Brine: In a medium saucepan, combine the vinegar, 3/4 cup of the reserved beet pickling liquid, sliced red onion, 4 teaspoons of kosher salt, yellow mustard seeds, coriander seeds, and sugar. Place the saucepan over medium heat, stirring to dissolve the salt and sugar.
  2. Simmer the Brine: Once the mixture reaches a boil, reduce the heat, cover the saucepan, and let the brine simmer gently for 5 minutes, allowing the flavors to meld together.
  3. Prep the Eggs: While the brine is simmering, take each peeled hard-boiled egg and gently pierce it about six times through with a cake tester or toothpick.
  4. Jar the Eggs and Beets: In two glass quart jars, place three eggs and a quarter of the pickled beets at the bottom. Carefully ladle in enough of the hot brine to cover the eggs. Add three more eggs to each jar, evenly divide the remaining beets between them, and ladle in more brine to cover, leaving about 1/4 inch of space at the top of each jar.
  5. Seal and Cool: Secure the lids on the jars. Let them cool to room temperature, then refrigerate the jars for at least 24 hours before serving to allow the flavors to develop fully.
  6. Serve and Enjoy: Serve the eggs and beets halved or quartered, with a spoonful of the onions and pickling liquid on top. The eggs will keep well, submerged in the liquid and refrigerated, for up to 5 days.

This Beety Pickled Eggs recipe is a fantastic way to add color and flavor to your table. The eggs, infused with the essence of beets and spices, make for a delightful and healthy snack that’s as nutritious as it is delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *