Beet-Pickled Eggs

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After the beet has given up its color for the eggs, it’s a great addition to a salad.


  • 4 cups distilled white vinegar
  • 1 large red beet, peeled, cut into ¼-inch pieces
  • 4 hard-boiled eggs, peeled

Recipe Preparation

  • Bring vinegar, sugar, salt, and 2½ cups water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add beet, reduce heat, and simmer until beet is tender, 25–30 minutes. Let cool, then strain brine into a resealable glass jar. Add eggs to brine; reserve beet for another use. Chill eggs at least 2 hours before serving.

  • Do Ahead: Eggs can be pickled 2 days ahead. Keep chilled.

Recipe by Published with permission from Zahav: A World of Israeli Cooking by Michael Solomonov (Houghton Mifflin Harcourt). Copyright © 2015,

Nutritional Content

Calories (kcal) 180 Fat (g) 5 Saturated Fat (g) 1.5 Cholesterol (mg) 185 Carbohydrates (g) 27 Dietary Fiber (g) 0 Total Sugars (g) 26 Protein (g) 6 Sodium (mg) 1530Reviews SectionYou can store pickled eggs in the brine for about 3-5 days in the refrigerator. Yes, you can use canned beets: drain and save the beet liquid, add it to the vinegar/sugar mixture. Add the beets and boil for 5 minutes, then follow the rest of the recipe. If you boil the canned beets much more than 5 minutes, they will start to get soggy. Unless you want to make borscht, then soggy beets are okay.How many days can you store the pickled eggs?AnonymousPhilippines04/04/20This looks delicious! Any idea on whether canned beets can be used to substitute?

Pennsylvania Dutch Pickled Red Beet Eggs

I want to explore the world of pickled beets, eggs, the combination of pickled eggs and beets, and the PA Dutch influence on beets and eggs. I want to shed some light on various recipes and provide a favorite pickled red beet eggs recipe, called Pennsylvania Dutch Pickled Red Beet Eggs. If you are short on time, you can jump right to the PA Dutch Pickled Red Beet Egg Recipe. If you are here to find Pickling Spice, you can get some here. However, if you want some dinner table talking points, the full article will help you elaborate on the origins and cultural significance of PA Dutch Pickled Red Beet Eggs. Your diners will be wowed by your beet and egg knowledge!

Also, if you don’t already have a gallon glass jar, I would recommend getting one or two (or 4). They come in handy for all sorts of pickling and kitchen uses.

Some local (Lancaster, Pennsylvania) readers may see the title of this post, the above picture, and below recipe and not bat an eye. I am sure most Pennsylvanians, especially those near me in PA Dutch and Amish country here in Lancaster County, are very familiar with the wonderful purple and yellow visual of a halved red beet egg. However, what may come as a surprise to those readers is that this purple wonder is not ubiquitous around the nation. The term pickled egg, in the mid-Atlantic region, may conjure images of a purple egg but that isn’t the case for much of the nation.

Even more interesting, where pickled eggs are purple, they don’t share the same name. It’s also important to note that pickled egg recipes tend to be different in many regions, only some of which end up purple, or more specifically, include beets. Also, if a recipe you are looking at includes the name: “Pickled Eggs and Beets” there is a good chance it is from California or New York. For a true PA Dutch recipe, they will be called “Red Beet Eggs.” Please allow me to elaborate!

There are a number of names for pickled red beet eggs. However, purple eggs are not well distributed throughout the country. Here you can see three common names and the states where they are most common. The popularity of the different names for pickled eggs and beets, by the numbers, is pretty similar.

Pickled Beets

This article and recipe isn’t about beets or pickled beets specifically but you can’t have one without the other. Pickled beets are a popular canned good all over the country. However, you can’t have red beet eggs without beets. In some recipes, you can simply add hard boiled eggs together with pickled beets in a jar, allow them to hang out in the fridge for a week and the end result will be pickled red beet eggs. However, the recipe I like to use calls for beets that aren’t yet pickled. Making the pickling brine is part of the recipe and gives you a bit more control over the flavor. However, whether pickled or not, growing and harvesting your own beets is certainly an option. Pickling and canning those beets could really speed up your pickled beets and egg recipe. Simply mix your pickled beets with hard boiled eggs in a jar and you are good to go.

Growing, harvesting, canning, and pickling beets could be the first step to a great pickled red beet egg.

Pickled Beets Versus Pickled Eggs

Not only are there differences in the names used for red beet eggs, but pickled beets versus pickled eggs is its own story. I can’t say for sure why pickled beets may be more popular than pickled eggs, or vice versa. It is most likely, like many regional differences, simply a mix of culture and climate.

Pickled beets alone have more popularity in the north and north west of the country while pickled eggs win the contest in the east and south. Pickled beets and pickled eggs tend to be close in popularity by the numbers.

Red Beet Eggs

Now, this is where I want to drop a bombshell! Red beet eggs are not traditionally “pickled eggs.” Red beet eggs, as they are known to the Pennsylvania Dutch, are simply that, hard boiled eggs mixed with red beets. They are allowed to commingle for a period of time and the end result is a mild, beet flavored purple egg. Often, there is salt included as the desire for preservation still exists, but not vinegar or sugar and spices. The fact that these red beet eggs exist can be a bit of a surprise if you are accustomed to a pickled version. The pickling brine, including vinegar, sugar, and pickling spice, really adds a lot of new flavors to the hard boiled eggs. If you really enjoy beets and don’t want a strong pickled flavor, simply mix some beets and their juice with some eggs, add some salt (About a teaspoon per cup of beets/juice), give it some time, and presto, Red Beet Eggs. These would keep for a while even without refrigeration.

What seems to be troubling to me is that some recipes for red beet eggs, while not including the “pickled” adjective, still create a pickling brine. This may be due to misunderstanding or potentially due to long standing family tradition in some circles. However, let me be clear, a red beet egg and a pickled red beet egg are two separate hard boiled egg recipes.

Pickled Eggs And Beets

Whether you know them as Pickled Beet Eggs, Pickled Red Beet Eggs, or simply Pickled Eggs And Beets, the recipes all tend to be similar. This recipe is mostly designed to preserve eggs beyond their standard shelf life and tends to be quick and easy. There are some recipes that try to get fancy, and that is always an option. However, they are often recipes from California or New York. If you have some eggs that need to be used, you want a quick way to add another month, two, or three to their life, and you want to create a delicious snack, these true PA Dutch Pickled Red Beet Eggs are your answer.

How To Make Pickled Eggs

Red Beet Pickled Eggs

Growing up in Lancaster County, Amish Pickled Eggs were like a snack time staple. They come in so many varieties from Mustard Pickled Eggs to my now favorite Pickled Red Beet Eggs.

Pickled Eggs are a snack of hard boiled eggs cured in brine or vinegar that can be flavored with other ingredients. This was, originally, a way to preserve foods that could be eaten months later.

This Pickled Red Beet Egg recipe is made with beet juice, vinegar, sugar and sliced beets which give the eggs their rosy hue.

How to Make Them From Scratch

Red Beet Eggs are really easy to make. I like to make a big batch so I can snack on them after workouts and I almost always make my hard boiled eggs in the Instant Pot because it’s super simple. Plus, they peel beautifully.

Peel your eggs and place in a large jar.

Make the brine by staining the beet juice into a saucepan. Stir in the sugar and vinegar.

Bring the brine to a boil and then simmer until the sugar has dissolved.

Pour the brine into the jar with the eggs and add the sliced beets.

Refrigerate for at least 2-3 days.

You can make this recipe using canned beets or your own roasted beets.

I whipped out this handy jar that I also use for my cold brew (gonna need more jars now) to make my eggs. This recipe will take you a whole 15 minutes to make if you’re a pro at peeling eggs. I even like to use my red beet eggs to make these deviled eggs or these egg eyeballs.

How Long Do They Last

This is the best part, Red Beet Pickled Eggs last for like ever. Seriously, you can keep these in the refrigerator in an airtight container for over a month but trust me when I say….they won’t last that long because they’re completely addicting!

More Easy Egg Recipes

If you like this recipe as much as we do, be sure to try these simple to make egg dishes, too!

4 to 6 cans of beets
2 cups sugar
2 sticks cinnamon
1 Tbsp. whole allspice
2 bay leaves
3 1/2 cups cider vinegar
1 1/2 cups water

Make your favorite pickled beet recipe – my go-to recipe is adapted from the one from the Ball Blue Book for Beet Pickles. For pickled eggs, I use store bought canned beets. I like to use the sliced beets, but some folks prefer the small whole round beets. It makes no difference, so choose what you like. Make the pickled beets by mixing the ingredients and heating/stirring gently until the sugar dissolves. Cool to room temp.

Hard boil your eggs and shell them (and the method here on Farm Bell for Perfect Hard Boiled Eggs is fantastic)
and slip the peeled eggs into the pickled beets and brine, making sure that the beet brine covers the eggs completely. I use a one gallon glass pickle jar for this.
Refrigerate for two weeks, giving the jar a gentle shake every two days. The eggs can be eaten at any point, but are at their best when they are pink to or through the yolk.

Submitted by: wvhomecanner on June 21, 2010

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For pickling:

Heat oven to 400°F. Place beets in a small baking dish, add 2 tablespoons water to the bottom of pan, drizzle beets with oil, and cover pan tightly with foil. Bake until the beets are very soft, 30-60 minutes, adding more water if the pan dries out. Let beets cool. Peel beets with a paring knife and cut into quarters.

While beets are roasting, prepare the pickling liquid. In a small saucepan, combine vinegar, garlic, sugar, salt, pepper, dill seed and 1 cup water. Bring to a simmer and let cook for 10 minutes, stirring occasionally.

Place a third of the beets in a 1 quart jar or container. Top with 3 eggs and 2 dill sprigs. Add another third of the beets, then remaining eggs and remaining dill. Top with remaining beets. Cover with pickling liquid, adding water if needed to cover the top layer of beets. Seal jar and gently swirl the liquid around.

Let eggs pickle at room temperature for 4 hours. At this point you can either use them, or refrigerate for up to 1 week. The longer they sit in the pickling liquid, the stronger in flavor they become.

For the deviled eggs:

Remove eggs from the jar and cut them in half. Scoop yolks into a bowl and use a fork to mash them. Add the mayonnaise, sour cream, lemon juice, and salt, to taste. Either spoon the yolk mixture into the whites, or place yolk mixture in a resealable plastic bag with a tip cut off, and squeeze into the whites. Garnish with dill and serve with the beets alongside if you like.

Beet Pickled Eggs

This easy recipe turns regular ol' hard boiled eggs into something special. We love eating them solo with a beer or martini, but they'd also make the most beautiful cobb salad ever!

Made this? Let us know how it went in the comment section below!

small beet, thinly sliced into strips

small red onion, sliced into thin rings

black peppercorns, plus more for serving

  1. Bring 16 cups of water to a boil in a large pot and carefully lower in the eggs. Let simmer for 8 minutes. Transfer to an ice bath to shock, then peel. Place eggs in a glass jar.
  2. Bring vinegar, salt, sugar, and water to a boil. Immediately add beets, onion, peppercorns, coriander, and bay leaf turn off heat. Let mixture cool slightly, then pour over eggs. Chill in the fridge for at least 3 hours.
  3. Sprinkle on dill, freshly ground black pepper, and flaky salt. Serve with mayo and pickled veggies.

Eggs will keep in the refrigerator for up to 2 weeks, but best when eaten in 4 to 5 days after preparing.

Beet-Pickled Deviled Eggs

  • shellfish-free
  • dairy-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • balanced
  • gluten-free
  • wheat-free
  • soy-free
  • tree-nut-free
  • red-meat-free
  • Calories 178
  • Fat 8.5 g (13.0%)
  • Saturated 1.9 g (9.4%)
  • Carbs 19.7 g (6.6%)
  • Fiber 1.9 g (7.6%)
  • Sugars 16.9 g
  • Protein 5.3 g (10.7%)
  • Sodium 331.0 mg (13.8%)


(16-ounce) can or jar pickled beets

whole peppercorns (I used fiery pink peppercorns)

Freshly ground black pepper

Chopped fresh rosemary leaves, for garnish


Hard boil your eggs and remove the shells. (For perfect hard-boiled eggs, I use this method.) Set the eggs aside.

To prepare the brine, pour a can of pickled beets into a large bowl. Add the cider vinegar, sugar, peppercorns, and salt, and stir to combine. Carefully (that beet juice will stain!) place the peeled eggs into the brine. Cover and refrigerate for at least 12 hours or up to 3 days. The longer you leave them in the brine, the more sour and pink they'll end up. I like just the rim of pink and slight pickled flavor, so I let mine sit about 16 hours.

When brining time is finished, remove the egss from the brine. Cut each egg in half from top to bottom. Scoop out the yolks and place in a medium bowl. Add the olive oil, mayonnaise, white vinegar, mustard, and curry powder. Mix and mash with a fork until smooth. Add a little bit of water to the mixture if it's too stiff. Taste and season with salt and pepper as needed.

Use a spatula to scoop all the filling into a resealable sandwich bag or piping bag fitted with a 1/2-inch round tip. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one corner off with a pair of scissors.

Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. (Alternatively, scoop the filling into the egg whites with a spoon.) Sprinkle with chopped rosemary and season with salt and pepper.

Recipe Notes

Storage: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.

Amish Pickled Red Beet Eggs

Unless you&rsquove visited Amish country recently, you may have thought pickled eggs are a thing of the past. Not so! Amish Pickled Red Beet Eggs are a great snack, an easy breakfast on the go, and they&rsquore delicious on a salad.

What ingredients are needed to make this Amish Pickled Red Beet Eggs recipe?

To infuse some really great flavor into these eggs as well preserve and marinate them, you need a mixture of ingredients. But don&rsquot worry. There&rsquos nothing too hard to find and you can shortcut this recipe by starting with canned beets.

Here&rsquos everything you need to make these delicious red beet pickled eggs: hard boiled eggs, pickling salt, sugar, canned beets, onion, fresh dill, garlic, and apple cider vinegar.

So many things can be pickled!

In case you haven&rsquot noticed, lately I&rsquove been quick pickling ALL THE THINGS. Eggs, red onions, cucumbers, carrots, tomatoes, you get the idea. It&rsquos a great way to preserve things since pickled foods last much longer thanks to the natural preservatives used to do the pickling. Namely vinegar, salt and sometimes sugar.

Vinegar, salt and sugar and the basis for pickling. Then you can add additional ingredients to add flavor. Fresh herbs, spices, and combinations of vegetables and fruits are all things you can experiment with.

This recipe is a great starting point for learn the basics of pickling but feel free to experiment using different types of vinegar, herbs or spices.

Pickling is not the same as canning.

Similar, yes. But not the same.

I don&rsquot do any of that fancy canning stuff that involves sterilizing, boiling and other things that involve effort. No, friends. Refrigerator pickling is the way to do it, r-e-a-l lazy style.

You literally just have to put things into a Mason jar, put the jar in the fridge and wait. The longer you wait, the more flavorful the food, eggs in this case, but you can eat them as soon as the next day or even within a few hours if you&rsquore really anxious.

Watch this video to see how easy it is to make these pickled red beet eggs.

Pickled eggs look weird but taste so good!

If you read my other recipe for Amish Yellow Pickled Eggs, you will know that the Mr. loves pickled eggs and until recently I thought they were a little&hellip weird. Then the universe as I knew it, flipped upside down and revealed to me how much better eggs can be with a little flavor-flave. So, the question I have for you is, are you willing to travel down this road of pickling things, specifically eggs? I&rsquom assuming you are if you&rsquore here so that&rsquos good, very good. Trust me on this, it&rsquos going to fun and easy.

So, com&rsquoon, let&rsquos pickle things in Mason jars like our great grandparents used to and then sit on our front porches with our lemonade and enjoy a little pickled egg and beet snack! Whaddaya say?

Supplies you&rsquoll need to make pickled eggs

You will need a few special things for this recipe: a quart-sized, wide-mouth Mason jar and this is optional but I prefer the plastic caps since the metal ones get rusty after awhile. Also key is pickling salt. After a little research, I discovered that the iodine in regular table salt can affect the flavor and can cause cloudiness.

These are refrigerator pickled eggs. No canning involved.

This recipe is for refrigerated pickled eggs. I don&rsquot do any long-term, sealed, sterilized canning at this point. Too much trouble. But if you&rsquore into that, I guess you could use this same recipe and take that extra step. Then you could even wrap them up for your next gift exchange!

This is a shortcut recipe using canned beets.

Since my recipes are geared toward busy people and families, I try to incorporate at least one short cut in all my recipes. This recipe&rsquos short cut is using canned pickled beets. However, you can use fresh beets. All you have to do is peel, slice and boil your beets in enough water to just cover them for 15 minutes or until they&rsquore soft. Then use those beets and the beet water as your starting point. We grew beets in our garden this year and used this method. It worked great! However, if you don&rsquot have access to fresh beets or have the time to process them, then a can of pickled beets will work just fine.

Check out my other recipes

If you like these pickled eggs and beets, then you might want to also try my yellow mustard pickled eggs.

You can also browse all my recipes too while you&rsquore here.

This Amish Pickled Red Beet Eggs recipe was featured on Sew It Craft It Cook It, South Your Mouth and Menu Plan Monday!

Pickled Egg Recipes

Over the years I’ve made dozens of pickled egg recipes, and they’ve all been good. I’ve included a good selection here of my four favorites, which should suit a broad variety of tastes.

These pickled egg recipes represent a good balance of colors, flavors and sweet/sour ratios. (Printable recipe card a bit further down.)

Beet pickled eggs

These are particularly beautiful, as the beet juice colors the outside of the egg and adds exceptional flavor. The simplest way to make them is to boil a few beets, and then save the cooking water for making the pickled egg brine. Some people choose to add sliced cooked beets to the jar, and that’s delicious too.

Beet pickled eggs are especially tasty with warm spices like cloves, allspice, and cinnamon.

Slice them on top of a salad for a splash of color, or serve them on a charcuterie plate for contrast.

Bread and Butter Pickled Eggs

This recipe is based on my favorite recipe for bread and butter pickles made with cucumbers. The brine is very similar, and an extra tangy all vinegar brine is balanced with a bit more sugar. Some recipes for bread and butter pickled eggs include as much as 1 cup of sugar, but that’s way over the top in my book. I think 1/4 to 1/2 cup is about right.

Adding a teaspoon of turmeric to the jars results in a bright yellow color, as is traditional with bread and butter pickles.

Dill Pickled Eggs

An old school classic, dill cucumber pickles are most people’s favorite, and dill pickled eggs are no less awesome. These are my daughter’s favorite, with familiar flavors that she knows and loves.

Most of the “dill” flavor comes from dried dill seed, but if you can get a few sprigs of fresh dill that makes a lovely addition as well.

Spicy Jalapeno Pickled Eggs

My husband’s favorite, spicy pickled eggs add a whole new dimension to pickled eggs. You can add spice with just about anything spicy in the brine, and things like hot sauce and red pepper flakes are good options too.

I usually go with one whole sliced jalapeno per jar, but feel free to adjust to your tastes.