Beet Pickled Eggs
Updated Jul 14, 2026
Make homemade beet pickled eggs with hard-boiled eggs, cooked beets, and an apple cider vinegar brine that turns them bright pink.
This post may contain affiliate links. Please read our disclosure policy.
Being Lebanese, I’m no stranger to beets, pickled eggs, or pickled pink turnips, which are all made using a similar process. I especially love this beet pickled eggs recipe because the beets add a natural sweetness that pairs so well with the tangy vinegar. I’ve even served them to people who don’t usually like hard-boiled eggs, and they really enjoyed them this way.
Jump to Section
Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this beet pickled eggs recipe.
The waiting was the hardest part and also the whole point. I got impatient early on and cut one open after just about six hours, and the color had barely gone past the surface, with a plain yellow center staring back at me. The batch I actually left for the full 24 hours had that deep pink ring worked all the way in, and it tasted properly pickled instead of like an egg sitting in juice.
I played with the brine a little too. My first version leaned too sweet for me, so I made sure the vinegar was doing most of the talking. The balance in here now has enough tang to cut the sweetness without being sharp.
One small thing I noticed is that the longer the eggs sit in the beet brine, the deeper both the color and the flavor go, so the eggs on day three looked and tasted different from day one. I actually liked them more the longer they hung out in the jar.
Happy Cooking!
– Yumna
Beet Pickled Eggs Ingredients
- Eggs: Here’s a quick tutorial on how to hard-boil eggs on the stove. You can also make Instant Pot hard-boiled eggs, Air Fryer hard-boiled eggs, or hard-boiled eggs in the oven. Read my tips on how to peel hard-boiled eggs, too!
- Beets: I use packaged pre-cooked beets for convenience. If you want to roast or boil your own, here’s how to cook beets. Let them cool completely before you use them.
- Pickling liquid: Apple cider vinegar, water, cane sugar, and kosher salt. I like apple cider vinegar because the flavor is less harsh, but you can use white vinegar or any other vinegar you have.
How to Make Beet Pickled Eggs
These photos show the pickling process from start to finish. For the complete ingredient amounts and detailed instructions, jump to the Beet Pickled Eggs recipe card below, or jump straight to the → Beet Pickled Eggs Recipe
1. ADD THE EGGS TO THE MASON JAR
Place the peeled hard-boiled eggs into a clean mason jar, arranging them so there’s room for the beets and pickling liquid.
2. ADD THE BEETS AND PICKLING LIQUID
Add the cooked beets, then pour the warm vinegar mixture over everything until the eggs are covered. The liquid should completely surround the eggs so they pickle evenly.
3. CHILL BEFORE SERVING
Let the jar cool to room temperature, then seal and refrigerate. After about 24 hours, the eggs will be lightly pickled with a pink outer layer, and they’ll continue developing more color the longer they sit.
Full Beet Pickled Eggs Recipe
Beet Pickled Eggs
Video
Ingredients
- 1 package cooked beets
- 6 hard-boiled eggs peeled
- 1 cup water
- 1 cup apple cider vinegar
- ½ cup cane sugar
- 1 teaspoon Kosher salt
Instructions
- Place eggs and beets in a 24-ounce mason jar.
- In a small saucepan, bring the water, vinegar, sugar, and salt to a boil, stirring to dissolve the sugar and salt.
- Pour the mixture over the beets and eggs. Allow to cool, then seal and refrigerate for 24 hours before enjoying.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add warm spices: Add 1 cinnamon stick, 3 whole cloves, and ½ teaspoon black peppercorns to the jar before you pour in the brine.
- Make them sweeter: Increase the sugar to ¾ cup for a sweeter pickled flavor.
- Add garlic and onions: Layer in 2 peeled garlic cloves and ½ cup thinly sliced red onion with the beets.
Recipe Tips
- Don’t overcook the eggs. They’ll get firmer on the inside when they pickle, so you don’t want to overcook them when hard-boiling.
- Use peeled eggs without any cracks. Small cracks are common when peeling, but heavily cracked eggs can become too vinegary because the brine seeps through much faster.
- Make sure the pickling liquid is boiling. This helps the sugar dissolve quickly and helps the eggs pickle faster. Heat just until the sugar and salt dissolve; no need to boil it for long.
- Keep the eggs submerged. If part of an egg sits above the liquid, it won’t pickle or color evenly. Give the jar a gentle shake to submerge the eggs after cooling, if needed.
- Use a glass jar. The beets will stain a plastic container!
Troubleshooting
The vinegar flavor will be strongest during the first day. Giving the eggs another day or two in the refrigerator helps the flavors balance as the sugar and beets mellow the brine.
The eggs probably haven’t had enough time to pickle yet. The color starts on the outside and slowly works its way toward the center over a couple of days.
Part of the eggs may have been sitting above the pickling liquid. Keeping them fully submerged helps them color evenly on all sides.
Comments
Can I add sliced sweet onions and peppercorns to this?
Yes, I think that sounds great!
Can I use an alternative to sugar?
Yes, any alternative sweetener should do the trick!
I can only find canned beets. How many would I use?
A 15-ounce can of beets contains 3-5 whole beets so I think just 1 should be plenty!
Do you use the juice of the beets as well
No, I find that the color and flavor are rich enough without the added beet juice.
These are the BEST pickled eggs I have ever had!!
Yay!! That’s amazing, thank you so much!
delicious. I replaced the white sugar with pure maple syrup and the sweet to tart ratio was perfect. thanks
I’m so happy you enjoyed them, Lynn!
Could I use coconut sugar instead of white sugar?
Sure, I think that would work out ok!
See All Comments