This easy beet pickled eggs recipe uses apple cider vinegar, beet juice and honey to make the most addictive (and beautiful) refrigerator pickled eggs that everyone will love (and require no canning!).
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Pin ItIf you’re looking for something a little different, also try my Jalapeno Pickled Eggs and Easy Refrigerator Pickled Eggs (these are incredible when turned into egg salad!). Or if you’re looking for another way to use your beets, these Pickled Beets are so good for you and really easy to make.
Beet Pickled Egg Ingredients
- Beet Juice: You can use beet juice from canned beets or fresh beet juice, either works great! While fresh beet juice is yummy, it’s honestly so much more work, so I recommend using canned beet juice, as it’s much, much easier.
- Vinegar of choice: I prefer apple cider vinegar and the flavor it adds to these beet pickled eggs, but you can also substitute equal parts white vinegar, white wine vinegar or rice vinegar.
- Honey: For added sweetness and flavor!
How to Make Beet Pickled Eggs using Beet Juice
- Hard-boil your eggs. Boil eggs for 10 minutes, then transfer to ice water. Cool slightly and peel.
- Make the Beet Juice Brine. In a saucepan, bring beet juice, apple cider vinegar, and honey to a boil, stirring to combine.
- Jar and Put In Your Refrigerator. Place the peeled, hard-boiled eggs and beet slices in a jar, pour the warm beet juice brine over to cover, then cool and seal.
Can I Use Fresh Beets Instead of Canned Beets?
If you would rather use fresh beets instead of canned, that’s definitely an option. Just keep in mind that it’s probably going to be quite a bit tricker to extract the beet juice and the cooking process will take way longer.
However, if you own a juicer, or you’re willing to put in the time to extract the juice with some other method, then using fresh beets does indeed work great for pickling eggs.
How to Serve Beet Pickled Eggs
These eggs are as beautiful as they are yummy, with their vibrant pink color and sweet + tangy taste.
They’re great as a simple protein-packed snack or served with a sprinkle of salt and pepper for something quick and satisfying.
You can also serve them sliced on salads, alongside sandwiches, or as part of a snack board with cheese and crackers.
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Pin ItQuick Beet Pickled Eggs
Equipment
- 1 medium 16oz regular mouth mason jar
Ingredients
- 12 hard-boiled eggs, peeled
- 1 cup red beet juice, from fresh or canned beets
- 1 ½ cups apple cider vinegar
- 1 tsp honey
Instructions
- Bring a pot of salted water to a boil over medium heat.
- Carefully add the room temperature eggs into the boiling water, then cook for 10 minutes.
- Transfer the eggs to a bowl of ice water and let them sit for 2–3 minutes to cool slightly, then peel them under running water, starting from the bottom of the egg for easier peeling.
- In a saucepan, combine the beet juice, vinegar, and honey, bring to a boil over medium-high heat, stirring until combined.
- Place the peeled eggs and beet slices into a clean jar, arranging them snugly.
- Let the jar sit uncovered for a few minutes so the steam can escape, then seal and allow it to cool to room temperature.
Notes
How long do beet pickled eggs last?
Up to 1 month in the refrigerator when stored in a sealed jar.
Do they need to be refrigerated?
Yes, this is a refrigerator recipe and should always be kept chilled.
Can I reuse the brine?
It’s not recommended for a new batch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just pickled my first batch of home grown beets,mmmm. I am almost to the bottom of the jar and wondered if I could use the leftover juice for the eggs and how would I do that? Do you also have recipes for leftover beet pickled juice?
Thx you
Beet juice pickled eggs are the best. A tablespoon of pickling spice added to the vinegar solution elevates them to the best list.
Agreed Charlotte! And definitely on the pickling spice :) There are so many good pre-mixed spices you can get in stores or online.
I boiled a dozen eggs, had a half jar of sweet picked beets, about 1-1 1/2 cup apple cider vinegar,combined it all in a half gallon container with the lid and added one cup of granulated sugar. Mixed it all up put in the fridge