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Easy Pickled Red Beet Eggs Recipe

Easy Pickled Red Beet Eggs Recipe

Tender hard-cooked eggs soak in a sweet-and-tangy beet brine with canned red beets and optional cloves, cinnamon, and onion. Refrigerate for at least 24 hours, and wait 2–3 days for the deepest color and fullest flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Eggs and Beets
  • 12 Large eggs
  • 1 15-ounce can Sliced or whole pickled beets, undrained
Pickling Brine
  • 1 cup Reserved beet juice, adding water if needed
  • 1 cup Distilled white vinegar
  • 1 cup Granulated sugar
  • 1/2 teaspoon Salt
Optional Traditional Flavorings
  • 1/2 teaspoon Whole cloves or ground cloves
  • 1 Small cinnamon stick
  • 1 Small onion, thinly sliced

Method
 

Step-by-Step
  1. Place the 12 eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a full boil, remove the pan from the heat, cover it, and let the eggs stand for 10–12 minutes.
  2. Transfer the hot eggs to ice water for at least 5 minutes. Peel and rinse them, using a thin stream of water under the shell if needed to help remove stubborn pieces.
  3. Drain the beets and reserve 1 cup of beet juice, adding water only if necessary to reach 1 cup. Place the beets and peeled eggs in a clean glass jar or other nonreactive container.
  4. Combine the beet juice, vinegar, sugar, salt, cloves, and cinnamon stick in a saucepan. Bring the mixture to a boil while stirring until the sugar and salt dissolve, then simmer for about 2 minutes.
  5. Pour the hot pickling liquid over the eggs and beets. Add the thinly sliced onion if using, making sure the eggs are mostly submerged in the brine.
  6. Let the container cool uncovered briefly, then cover it and refrigerate. Chill the eggs for at least 24 hours before eating, with 2–3 days recommended for the strongest beet color and flavor.

Notes

Use eggs that are several days old for easier peeling, chill them immediately in ice water, and use a glass container because beet juice can stain plastic. Keep these refrigerator pickles cold at all times; they are not shelf-stable canned eggs.