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Beet pickled eggs on a plate with beets
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5 from 284 votes

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
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 eggs
Calories 162kcal
Author Yumna Jawad


  • 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