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4.8 from 5 votes

Tangy Beet Pickled Eggs Recipe (with Fresh Beets)

Prep Time25 mins
Cook Time5 mins
Steeping Time5 d
Course: Appetizer, Party Food, Preserved Food, Side Dish, Snack
Keyword: Beet pickled eggs, Pickled eggs, Preserved eggs
Servings: 11 eggs (1 quart)

Ingredients

  • 9-11 large eggs, hard-boiled and peeled
  • 1 small to medium fresh red beet, raw and grated
  • 2/3 cup distilled white vinegar
  • 2/3 cup apple cider vinegar (raw, unpasteurized suggested)
  • 1/4 cup filtered water
  • 1 tsp sea salt, kosher salt, or pickling salt (not iodized table salt)
  • 1/2 Tbsp white cane sugar
  • 4-6 cloves of garlic, peeled and lightly crushed
  • 1 dash black pepper
  • Optional: fresh hot chili peppers, a sprinkle of red chili flakes or celery seed, 1-2 teaspoons of dijon mustard, and/or a handful of thinly-sliced fresh red, white or yellow onion slices

Instructions

Prep

  • Wash, hard boil, and peel about a dozen eggs. 
  • Pack the peeled eggs into a clean quart-size mason jar or similar glass container. (We add a fresh chili pepper in the jar with the eggs at this time)
  • Wash and grate the fresh raw beet (or finely slice/julienne)

Create Brine

  • In a pot on the stovetop, combine all the other called-for ingredients: both types of vinegar, water, grated beet, salt, sugar, garlic, and black pepper. Add other optional ingredients as desired.
  • Heat and lightly simmer the brine ingredients over medium heat for a few minutes (until the salt and sugar fully dissolve and everything seems well-combined).

Assemble and Steep

  • Allow the brine to cool slightly, and then pour it into the jar over the eggs. A warm brine is okay, though I avoid adding it when it is still piping hot. Make sure to get most of the beets in there! If you happen to run out of brine, simply add another splash of your vinegar of choice to top the jar off.
  • Next, add a tight-fitting lid, and move the jar to the refrigerator right away. 
  • Finally, let the beet pickled eggs sit and infuse for a few days (at minimum). The longer they steep, the deeper the beet color will get – and the more tangy pickled-flavor the eggs will become! Very large eggs can take up to two weeks to become fully seasoned. We usually let them sit in for 5-10 days before digging in.
  • If some eggs are pressed up against the sides of the jar (leaving un-dyed white spots), or if any are floating up above the brine level, gently tip and shake the jar every couple of days to move things around.

Enjoy & Store

  • Enjoy your beet pickled eggs any way you'd like - turned into deviled eggs, on a sandwich or toast, or simply snacked on plain!
  • Maintain refrigerated at all times. Do not store at room temperature.
  • Use refrigerated pickled eggs within 3 to 4 months for best quality.