How To Make Pickled Eggs With Beets – This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn on qualifying purchases.
Made with only hard-boiled eggs and beet juice, these beet pickled eggs add a nice pop of color to salads, appetizers and other dishes. Let them cool long enough and they’ll have a tangy pickled flavor you won’t be able to resist snacking on!
How To Make Pickled Eggs With Beets
One of my favorite ways to add a vibrant pop of color and flavor to salads, sandwiches, appetizers and breakfast dishes is with pickled beetroot eggs. And this time of year, it’s a great way to use up hard-boiled eggs left over from dyeing Easter eggs!
Red Beet Pickled Eggs High Protein Snacks Weight Loss Egg Recipes
For these quick and easy beetroot eggs, all you need are hard-boiled eggs and pickled beetroot juice (I use the juice from my quick pickled beetroot recipe!).
For someone like me, who eats eggs almost every day (I love that protein!), I welcome this fun twist on eggs. It includes these lovely pickled red eggs for breakfast, lunch and dinner, and even my snack.
I especially like to make a jar of these eggs the night before serving a big fresh salad or a bunch of appetizers. So I can add nice chunks of pickled eggs to a salad or make the most beautiful scrambled eggs you’ve ever seen! And then I let the rest sit in pickled beet juice for a long time, so they taste more pickled, so delicious!
Pickled Red Beet Eggs Recipe
Eggs should be marinated for at least 12 hours, but can be marinated for up to several weeks.
The eggs in my photos were only marinated for 12 hours. The longer the eggs are in the pickling liquid, the pinker they will become and the pink will eventually permeate the entire yolk. After 12 hours the eggs don’t have a very noticeable pickled taste, but they are nicer for a salad or snack. The pickle’s flavor develops over time; please allow 1-3 weeks for it to develop.
Easy pickled eggs are a great protein-rich and tasty snack. I put a slice or two on a plate, sprinkle with salt and pepper and enjoy. So quick and easy!
Pickled Beet Eggs: A Low Carb Snack
It’s a great addition to salads. I like to slice them and add them to the top of salads for a pop of color, and if they’ve been in the fridge for a long time, they also add a tangy pickled flavor. The photo above shows one of my favorite salads: arugula with herbed lemon vinaigrette, quick pickled beets and eggs in beet vinaigrette…don’t forget to sprinkle with salt and pepper!
The same goes for sandwiches and wraps. Just slice some pickled eggs and layer them for color, flavor and protein.
These eggs are also great on a brunch buffet or appetizer plate. Just cut them in half and serve them plain or turn them into gorgeous eggs. A lot of people love hard-boiled eggs, and when they’re piled high in beetroot juice, they’re even more eye-catching!
Beet And Turmeric Pickled Eggs
Pickled eggs will last up to 4 weeks in the refrigerator. Be sure to submerge them in the pickled beetroot juice and keep the jar tightly closed. Both the color and flavor of the pickle will intensify over time.
Note that the eggs in my photos were only marinated for 12 hours. The longer the eggs sit in the pickling liquid, the pinker they become, and the pink eventually gives way to the full yolk. After 12 hours the eggs won’t have a very noticeable pickled flavor, but they are nicer for salads, deviled eggs, etc. The pickle’s flavor develops over time; please allow 1-3 weeks for it to develop.
I especially like to make a jar of these eggs the night before serving a big fresh salad or a bunch of appetizers, so I can add nice chunks of pickled eggs to the salad and make some gorgeous eggs!
Tangy Beet Pickled Eggs Recipe (with Fresh Beets)
Amount Per Serving: Calories: 115 Total Fat: 5 g Saturated Fat: 2 g Trans Fat: 0 g Unsaturated Fat: 3 g Cholesterol: 187 mg Sodium: 127 mg Carbohydrates: 10 g Fiber: 0 g Sugar: 8 g Protein
Nutritional information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutritional information, recalculate with your favorite calculator.
We participate in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means to earn commissions by linking to Amazon.com and affiliate sites. See our Disclosure Policy for more information. These red beet pickles come from Pennsylvania Dutch. This is an easy recipe that pickles both eggs and beets.
Best Beet Pickled Eggs Recipe
My husband grew up in central Pennsylvania in the town of York, not far from Pennsylvania Dutch Country, where some Amish communities still live. When I visited the area with him several years ago, I was treated to an amazing meal.
Never mind the fact that his mother was an amazing cook and his father a chef, the local cuisine contained some culinary dishes he had never tasted. One she especially likes to make is pickled beetroot eggs.
They are hard-boiled eggs marinated with fresh red beetroot cooked in a spicy and warm spice mix. The beet juice mixture creates a beautiful bright pink/red color in the egg whites, while the yolks stay a beautiful golden yellow.
Pickled Beets And Pickled Eggs…an Easter Tradition
Both fresh beets and eggs are pickled in this recipe. It has a different flavor to traditional dill pickles and is not as sweet as pickles. This recipe uses spices like cinnamon and cloves for a spicy blend unlike anything I’ve made before.
We usually eat them as a snack or as a side dish. They are ideal for picnics and summer parties.
However, they are delicious in salads and the beautiful color of the beets and eggs make a great presentation.
Instant Pot Beets And Egg Pickles
Store them in jars in the fridge for a few weeks to a month. You may already eat them well.
This delicious Pennsylvania Dutch favorite recipe adds lots of flavor to beets and eggs and turns them a beautiful red color.
You can eat the beets and eggs early, but I think you should let them marinate at least overnight.
Pickled Beet + Avocado Deviled Eggs — All Purpose Flour Child
Serving size: 1 g Calories: 91 kcal Carbohydrates: 5 g Protein: 6.8 g Fat: 4.8 g Saturated fat: 1.6 g Polyunsaturated fat: 2 g Cholesterol: 186 mg Sodium: 105 mg Fiber: 0, 7 g Sugar: 26 g.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from an online calculator. While an effort has been made to provide accurate nutritional information, these numbers are estimates only.
Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She enjoys crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she’s not working on a project at home or hunting for treasures at daycares and thrift stores with her friends, you’ll likely find her enjoying new and different food adventures with family and friends, at a restaurant, or at a party in home Pickled Beetroot Eggs contain fresh, sugar-free beetroot. Make a delicious snack or salad with protein any time of the year.
Quick Pickled Eggs And Beets Recipe
In the dark bars and dark breweries hidden on the sides of the forgotten roads of the Pennsylvania hills, from which I blink, one might stumble upon a dusty vessel containing an ominous, murky black liquid with globular germs reaching out from within .
Perhaps because of the image described above, pickled eggs have always held little meaning in my mind.
Pickled beet eggs were actually an Easter staple at my grandfather’s house. He always has a plate of it on the table next to the Easter ham.
Pickled Red Beet Egg Recipe
Aside from their stunning color, they are packed with incredible flavor. Plus, as an added bonus, you get pickled beets and onions in the same jar.
In addition to eggs, beets, and some chopped onions, you’ll need to round out some pickle spices for this recipe.
Although there are many ways to cook hard-boiled eggs, here I will stick with the purest: boiling them.
Pickled Eggs With Beets
Bring the water to a boil, then cover the pot and remove from the heat. Set a timer for 10 minutes.
When the timer goes off, use a slotted spoon to immediately transfer the eggs to a bowl of ice water.
Once the eggs have cooled, tap them lightly on a hard surface to break the shell and slide them out.
Pickled Eggs With Fresh Beets And Dill
Meanwhile, add the beets to the pot and cover with water. Bring the pot to a low boil, then cook until the beets are very tender. You should be able to easily pierce them with a knife without any resistance.
Remove the beets from the pot, making sure to reserve the cooking water (you’ll need it later).
After the beets have cooled, rub the skins off with a paper towel or cloth
Beet Pickled Deviled Eggs Recipe
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