Beet Pickled Eggs

5 from 284 votes

These colorful beet pickled eggs are easy to make and perfect for your Easter table. Made with all natural ingredients. A great appetizer or salad addition

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These beet pickled eggs are a fun appetizer or snack during Easter and make a great colorful addition to any salad. Easy and quick to make with just a few basic ingredients. Full of tangy flavors and I’m in love with that vibrant pink color!

Beet pickled eggs on a white plate
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What ingredients do you need for pickled eggs

  • Eggs: Use the freshest eggs you can for this recipe. You will need to hard boil them first which you can do in an air fryer or on the stovetop.
  • Vinegar: I like to use apple cider vinegar for the pickling juice. It has a less harsh flavor than white vinegar, but you can use any other vinegar you have on hand.
  • Sugar: The sugar in the pickling liquid helps to balance out the sharpness of the vinegar. Use white cane sugar.
  • Beets: For color and taste. Use packaged pre cooked beets or you can roast or boil raw ones before using them.
  • Water
Ingredients to make the recipe

How to make beet pickled eggs

  1. Place the eggs into a large mason jar.
  2. Add the beets and pour over the pickling liquid. The pickling liquid is made up of the vinegar, sugar and water that you can heat together on the stovetop until the sugar dissolves.
  3. Allow the mixture to cool and then seal and place in the fridge for 24 hours. You can shake it around to evenly distribute the eggs and beets if you’d like.
Three photos to show how to pickle the eggs and beets

Tips for making this recipe

  1. Use fresh beets if possible for a deeper color. However, some packaged cooked beets still have a strong hue, like the ones I used from Love Beets.
  2. Make sure not to overcook the eggs. When they pickle they will get more firm on the inside, so it’s best to slightly undercook them slightly or watch out not to overcook them.
  3. Ensure that the jar is cool before sealing it. If it is still hot, pressure from the steam can build up in the sealed jar.
  4. Make sure the pickling liquid is boiling. This will help the sugar dissolve quickly, and the hot pickling liquid will allow the eggs and beets to pickle quicker.

Frequently asked questions

What do you use beet pickled eggs for?

I like to serve these as a fun appetizer or snack over Easter. The kids love the bright colors! You can also use them to top simple salads or how about making colorful deviled eggs with them?!

How long do pickled eggs keep?

These pickled eggs will keep for up to 3 months in the jar in the fridge but they are ready to eat within 24 hours.

Can you freeze them?

Pickling is a way to preserve the eggs for a longer shelf life, so there should be no need to freeze them. Egg yolks can be frozen, but egg whites will become tough and inedible.

More Egg Recipes

I love the vivid color of these eggs, they are such a fun addition to any Easter table! So easy to make too with all natural ingredients, there’s no reason not to try this recipe!

If you’ve tried this healthy-ish feel good Beet Pickled Eggs recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Beet Pickled Eggs

These colorful beet pickled eggs are easy to make and perfect for your Easter table. Made with all natural ingredients. A great appetizer or salad addition
5 from 284 votes
Servings 6 eggs
Calories 162
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
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  • 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


  • Place beets and eggs 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 cover and refrigerate for 24 hours before enjoying.


Storage: Keep the pickled eggs sealed and stored in the fridge for up to 3 months.


Calories: 162kcal, Carbohydrates: 20g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 187mg, Sodium: 475mg, Potassium: 181mg, Fiber: 1g, Sugar: 19g, Vitamin A: 269IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Appetizer, Snack
5 from 284 votes (278 ratings without comment)

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Recipe Rating


  1. Sarah says:

    Could I use coconut sugar instead of white sugar?

    1. Yumna says:

      Sure, I think that would work out ok!

  2. Brenda Stoll says:

    How much pickling spices do I add to the rosy pickled egg recipe

    1. Yumna J. says:

      Hi Brenda, this recipe does not use pickling spice, just water, vinegar, sugar, salt, beets, and eggs. You can find the recipe with the complete measurements on the recipe card at the bottom of the page. Enjoy!

  3. Tim says:

    If you use fresh beets how would you cook them to get it ready

    1. Yumna J. says:

      Great question. You can roast or boil raw ones before using them. Here’s a simple tutorial on how to cook raw beets.

  4. Jessica Houston says:

    This is the most perfect pickled beet egg recipe ever. I tripled the recipe and made 3 jars of them, along with one jar of spicy jalapeño habanero Szechuan pickled eggs. I am intolerant to eggs, but I enjoy making them for my husband and family. Thanks for sharing this wonderful recipe! 🙂

    1. Yumna Jawad says:

      Thank you so much! That sounds incredible! Hope everyone is enjoying!

  5. Peter Wentovich says:

    Great pickle egg recipe. I make them all the time now.

    1. Yumna Jawad says:

      Thank you so much! I love that!!

  6. Krissy says:

    I have quick pickled beets in my fridge. Could I use the beets and liquid for pickling the eggs?
    Thank you,

    1. Yumna Jawad says:

      I have yet to try that, but it should work!

  7. KAREN says:

    The eggs dark pink to the yolk. There should be no white on the eggs.

    1. Yumna Jawad says:

      You can do that too!

  8. Susan Andrews says:

    Can’t wait to try these. I’ll update soon

    1. Yumna Jawad says:

      Let me know what you think!

  9. Hairstyles says:

    I am always browsing online for articles that can aid me. Thx!

    1. Yumna J. says:

      You’re welcome!

      1. Susan Andrews says:

        I’d love to be on your email list but it disappeared before I could

  10. Vicki F. says:

    Made these yesterday. Cooked my eggs and fresh beets in the instant pot. Used Splenda in place of the sugar and added sliced red onions, as well. Delicious. Will do this again soon. Thanks for your great ideas!

    1. Yumna J. says:

      I’m so glad you enjoyed it! You’re so welcome!

  11. Amy says:

    Easy, quick and fun to make.