As avid foodies and regular DIY-ers, it’s only natural that those two things come together quite often for my husband and me. Recently, he came to me with the idea of learning how to make Red Beet Eggs. Pickled Red Beet Eggs are a tasty bar snack and a beautiful way to add protein and color to appetizers, salads, and more.

What I didn’t realize at first was how easy they are to make. The hardest part of making pickled beet eggs is boiling and peeling the eggs! It’s so hard to get a perfectly cooked and peeled egg! I’ve been covering a lot of DIY Tech lately, but join me while I show you how to make pickled red beet eggs!

What are Red Beet Eggs? 

Pickled red eggs are a traditional food that comes from the Pennsylvania Dutch community. When families found themselves inundated with eggs, they would boil and pickle their excess eggs to preserve the eggs for longer shelf life. Whoever decided to throw in the boiled beet juice to add a beautiful fuchsia color was on their game that day. The beet juice penetrates the egg white during the pickling process, dyeing the whites a beautiful pinkish-purple color.

Foodies like me love when food impacts all of the senses. There so much more enjoyable to eating yummy food that also looks amazing.

Do Pickled Eggs Taste Good? 

Hard-boil eggs and vinegar are a perfect pair!

If you’re anything like me, then you KNOW that vinegar and eggs go together. I’m that person who, when my husband walks out of the kitchen, sneaks extra vinegar into the pot of swirling poached eggs. So it’s no surprise that I love the vinegary pickled flavor of red beet eggs.

The brine you make to pour over the hard-boiled eggs infuses the eggs with a sweet, salty, vinegary flavor that pairs perfectly with the creamy texture of the hard-boiled eggs. The taste is difficult to describe to someone who has never tried a pickled egg before.

Just promise me you won’t pass up your next opportunity to try a pickled beet egg.

When to Serve Red Beet Eggs? 

Red beet eggs are welcome at any occasion in my house.

Kids hungry after school?

Put out the jar of pickled eggs.

In-laws visiting from out of town?

Make sure Nana and Papa have a jar of beet eggs.

Are you serving Christmas dinner at your house this year?

Please include red eggs on the menu.

Are you hosting the Superbowl party this year?

Beer and pickled red eggs are a perfect match!

As you might guess, red beet eggs go with almost any occasion.

They also make for some colorful and tangy/savory deviled eggs!

Enough with the labor pains, let’s show you the baby and get to making some pickled red beet eggs! 

How to Make Red Beet Eggs

You don’t need to gather much to create these delicious treats. A few simple supplies and a couple of household staple ingredients are all you need to get going on making red beet eggs.

While you might not have canned beets on hand, I usually do. I love making a beet-based pasta sauce with canned beets or roasting up some canned beets for dinner. It’s ok if you don’t have canned beets on hand. A huge can of boiled and peeled beets is something like $0.79 at the store.

Supplies Needed to Make Red Beet Eggs: 

Ingredients for Pickled Eggs: 

  • A dozen Eggs (Hard Boiled) 
  • Two 15oz cans of sliced beets. Make sure you don’t buy pickled beets. You’re going to be doing the pickling. 
  • 3/4- 1 cup of sugar: You can cut back on the sugar if you don’t like your brine too sweet.
  • 1 cup of water
  • 1 cup of apple cider vinegar


  1. Peel your hard-boiled eggs and place them gently in the cleaned glass jar. 
  2. Drain the beet juice into a pot reserving the liquid. Feel free to place the sliced beets right into the jar with the eggs. 
  3. In a medium saucepan, bring the beet juice, sugar, water, and apple cider vinegar just to a boil. 
  4. Stir the beet juice brine until the sugar dissolves. Set aside to cool for 10 minutes. 
  5. Once slightly cooled, pour the beet juice brine over the eggs and sliced beets in the jar. Cover with a lid. 
  6. Place in the refrigerator for 2-4 days. 

After four days, the pink brine will penetrate slightly into the egg white. For a more robust pickled flavor and entirely pink eggs, leave the eggs in the brine and don’t try them for 1-2 weeks.

You may need to tape the jar closed and put a Do Not Enter sign on the jar to keep your family out of the red beet eggs for the full two weeks.

These pickled red beet eggs will last in your fridge for up to four months. If you’re planning on hosting a lot of friends for dinner, make at least two jars!

One egg has 7 grams of protein, perfect for when my kids come home from school hungry!

How do you serve your pickled eggs? 

Check out some of our other pickling posts!

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