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Beet Pickled Eggs are so easy to make and a wonderful addition to any holiday table. We especially love them for Easter!
If you love these eggs you will want to try out these delicious Zucchini Refrigerator Pickles. They are so easy to make and a wonderful summer treat!
❤️WHY WE LOVE THIS RECIPE
We love the simplicity of this recipe, its so easy to throw together and your family will love them. Only a few ingredients and so great for Easter! They look beautiful on the table and are delicious. If you are a fan of pickled beets you must add these to your menu!
🍴KEY INGREDIENTS
- Can sliced pickled beets, drain and save juice
- Hard boiled eggs, peeled
- Onion
- Apple cider vinegar
- Water
- Brown sugar
- Black pepper
- Salt
🍽️HOW TO MAKE
These eggs are so simple! You can make them in about 15 minutes!
COOKING STEPS
Step 1
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.
Step 2
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.
Step 3
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.
⭐TIP
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.
OTHER GREAT RECIPES
These are some you are going to love too!
SERVE THIS WITH
These eggs go wonderful with Easter dinner! These are some of our favorite Easter dishes!
❓FREQUENTLY ASKED QUESTIONS
Absolutely and we always add more eggs each time we take some of out the jar!
They will keep for about 3 months.
We love them sliced on a salad or as a side dish!
STORING
Store in the refrigerator up to 3 months.
Red Beet Pickled Eggs
This easy recipe for red beet pickled eggs is one you will make time and time again. Perfect for any holiday gathering.
- 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.
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Anne Walkup
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