Red Beet Pickled Eggs

red beet pickled egg on a plate sliced in half.

Make a batch of Red Beet Pickled Eggs with this easy, old-fashioned recipe. It’s a quick fridge pickle that uses canned beets and hard-boiled eggs — no fuss, just flavor. These eggs are great on their own or served alongside your favorite spring and summer dishes.

Course Appetizer, Breakfast, Condiment, Snack

Cuisine American

Keyword beets, eggs, pickled eggs, red beet

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 140kcal

Ingredients

18 hard-boiled eggs peeled
3 cans (15 ounces each) whole red beets, including juice
3/4 cup apple cider vinegar
1/3 cup granulated sugar

Instructions

Place the eggs in a large saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from the heat, and let set for 12 minutes. Drain the hot water and transfer the eggs to an ice bath to cool completely. Once cooled, peel and set aside.
Open the cans of beets and pour all the juice into a medium saucepan. Add the apple cider vinegar and sugar. Set the beets aside for now. Heat the mixture over medium heat until the sugar is fully dissolved and the liquid is warmed through.
In a large glass jar or container, layer the peeled eggs and whole beets. Carefully pour the warm beet mixture over the eggs and beets, making sure everything is fully submerged.
Cover the container tightly and refrigerate for at least two to three days before eating. The eggs will deepen in color and flavor the longer they set. For the most vibrant color and taste, wait about a week. Store in the refrigerator for up to two weeks.

Nutrition