Pickled Beet Eggs are the absolute best way to make a snack that actually looks as good as it tastes. If you want to create something that completely pops on a plate—and is ready in a fraction of the usual time without a ton of effort—this recipe is your answer.
The trick here is skipping the messy, time-consuming process of boiling and peeling raw beets. Grabbing a can of sliced beets straight from the pantry gives you that deep, gorgeous magenta color and earthy sweetness instantly. To make the flavor profile really stand out, there is a half-teaspoon of cinnamon hiding in the sweet-and-sour brine. It adds a subtle, unexpected warmth that cuts through the vinegar and makes people wonder what your secret ingredient is.
Pickled Beet Eggs
What You Need to make this Pickled Beet Eggs
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8 large eggs
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1 (15-ounce) can sliced beets (keep the liquid!)
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½ cup white vinegar
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½ cup white sugar
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½ cup water
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½ teaspoon ground cinnamon (Optional, but highly recommended for that unique twist)
Sliced beets
Eggs
Ground cinnamon
How to Make Them
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Hard-Boil the Eggs: Lay the eggs in a single layer in a pot and cover them with cold water. Crank the heat to medium-high until you hit a rolling boil. Take the pot off the burner, slap a lid on it, and let them sit for exactly 10 to 12 minutes.
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The Ice Bath: Don’t skip this step! Plunge the hot eggs straight into a bowl of ice water. Give them 5 minutes to chill out—this stops the cooking process and makes peeling them a breeze. Tap and peel.
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Build the Brine: Crack open the canned beets and pour just the liquid into a saucepan (save the actual beet slices for later). Toss your white vinegar, sugar, water, and cinnamon into the beet juice. Put it over medium heat and stir just until the sugar is completely dissolved. Take it off the heat and let it cool down for about 10 minutes so it’s not boiling hot.
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Layer It Up: Grab a large, clean glass jar (a standard quart mason jar is perfect). Start dropping in your peeled eggs, alternating with the reserved beet slices. This ensures your Pickled Beet Eggs get an even soak.
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Pour and Wait: Pour the warm, spiced brine right over the top. Make sure every single egg and beet is swimming under the liquid. Twist the lid on tight and shove it in the fridge. Give it at least 24 hours. The longer you wait, the better they get.
The Details about this Pickled Beet Eggs
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Chill Time: 24 hours (don’t rush this part!)
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Total Time: 24 hours 25 minutes
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Yield: 8 servings
Nutrition Breakdown (Per 1 Egg + Beets & Brine)
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Calories: 105 kcal
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Carbohydrates: 10g
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Protein: 6g
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Fat: 5g
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Sugar: 9g
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Sodium: 135mg
(Keep in mind this is an estimate, depending on exactly how much of the sweet brine you end up eating!)
FAQ
How long are these good for? As long as you keep them sealed tight in the fridge, they will easily last up to 2 weeks. Just make sure you don’t leave the jar sitting out on the counter.
Will the texture get weird? Because the brine is acidic, the egg whites will slowly get firmer over time. They hit their absolute peak flavor and texture window between days 2 and 7.
Can I swap in fresh beets? You absolutely can, but you’ll lose the “quick” element. You’d have to roast or boil the fresh beets first, peel them, and then add extra water and vinegar to make up for the missing liquid from the can.
What’s the best way to eat them? Honestly, right out of the jar. But if you want to dress them up, slice them in half over a bed of mixed greens, mash them onto avocado toast, or scoop out the yolks to make the most colorful deviled Pickled Beet Eggs you’ve ever seen.
Source: www.allrecipes.com
