Red Beet Pickled Eggs

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.

If you’re looking for a simple, nostalgic recipe that adds a splash of color to your table, these Red Beet Pickled Eggs are it. This is something my family has been making for as long as I can remember. My mom is the one that usually makes these, so last time she was visiting I had her make them here so I could photograph them to share with you! 

We usually enjoy Red Beet Pickled eggs around Easter, but honestly, there’s no wrong time to make a batch. They’re tangy, slightly sweet, and surprisingly easy to pull together with just a few pantry staples. Plus, I love how the color and flavor deepens the longer they sit. It’s hard to resist trying one the next day, but they are best after five to six days.

If pickling sounds intimidating, don’t worry. There’s no boiling jars or special equipment here. All these need are a quick stovetop brine and some fridge time. I found these eggs to be something people either grew up loving or have never tried, and if you’re in that second group, I hope this post inspires you to give them a shot. They’re a fun (and delicious) way to try something new! Let’s get into the details. 

Why You’ll Love This Recipe

• You don’t need anything fancy to make these. They are just eggs, canned beets, a bit of vinegar, and sugar. It’s a recipe that proves you can create something special without a long shopping list. The hardest part might be waiting for them to pickle.
• The rich color from the beets gives these eggs their signature look, but the flavor is what really shines. They’re great on their own with a dash of salt or hot sauce, but also work well on a salad or next to a sandwich. 
• These pickled eggs only get better as they sit, so they’re perfect for prepping in advance. Whether you’re hosting Easter dinner or just want a colorful snack in the fridge, they’ll be ready when you are. 

Ingredients

It’s time to gather up the simple list of ingredients you’ll need to make these Red Beet Pickled Eggs. Here’s what to gather: 

• Hard-boiled eggs – The base of this recipe, hard-boiled eggs absorb the vibrant color and tangy flavor of the pickling liquid.
• Whole canned red beets – These give the eggs their stunning pink color and a subtle earthiness that balances the vinegar. I prefer whole beets, but you can certainly use sliced. 
• Beet juice (from the canned beets) – Used as the flavorful foundation of the pickling brine, beet juice adds color, sweetness, and depth.
• Apple cider vinegar – Brings the tangy, acidic kick that helps preserve the eggs and give them that signature pickled flavor.
• Granulated sugar – Adds a touch of sweetness to round out the vinegar and enhance the natural flavor of the beets.

How To Make

Alrighty, let’s get to work on these pickled eggs. I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. 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.

2. 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. 
3. 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. 

4. 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.

And there you have it! Another recipe from my family to yours. Perhaps these pickled eggs will become a new tradition for your family. I sure hope so!

Frequently Asked Questions

Do the eggs need to be warm or cold when adding them to the beet mixture?

Cool or room temperature is best. Using hot eggs can sometimes make the whites rubbery, and it’s safer when pouring over the brine.

How should I store pickled eggs, and how long will they last?

Store the eggs in a sealed container in the refrigerator. They’ll keep for up to two weeks. Make sure they stay fully submerged in the brine to preserve freshness and prevent drying out.

Is it safe to reuse the brine for another batch of eggs?

It’s not recommended. For food safety reasons, it’s best to make a fresh batch of brine each time. Reusing it can introduce bacteria and affect both safety and flavor.

Can I add other flavors like garlic or spices?

Absolutely. While this version is simple and classic, you can experiment with things like sliced onions, whole cloves, mustard seeds, or even a bay leaf for added complexity. Just keep in mind that any additions may slightly change the flavor profile.

More Egg Inspirations You’ll Love

• Deviled Eggs with Bacon
• Baked Cottage Cheese Egg Muffins
• Spinach Bacon and Swiss Quiche 
• Easy Overnight Breakfast Casserole

Once you’ve made a batch of these Red Beet Pickled Eggs, I think you’ll see why they have stood the test of time (and why I enjoy them so much). They’re beautiful, bold, and endlessly snackable. I like to keep a few on hand for quick bites during the week or to round out a little lunch plate.

And that’s a wrap on this recipe. If you give these a try, would you please stop back and leave a comment and a 5-star rating below? I’d appreciate it! 

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Red Beet Pickled Eggs

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.

5 from 2 votes

Print Pin Rate

Course: Appetizer, Breakfast, Condiment, Snack

Cuisine: American

Keyword: beets, eggs, pickled eggs, red beet

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 18

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

Calories: 140kcal | Carbohydrates: 16g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 168mg | Potassium: 152mg | Fiber: 1g | Sugar: 12g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg