Learning how to make Beet Pickled Eggs is fun and easy! And once you have them on hand, they're a great snack and are a fantastic way to enhance and brighten salads and other dishes. 
An Easter recipe, a cool art project, a beautiful work of art, and an incredibly delicious snack -- that's exactly what Beet Pickled Eggs are.
One day I was hard boiling eggs and a little light went off in my head -- I should use my leftover beet pickling juice to Beet Pickled Eggs.
How to Make Beet Pickled Eggs
First you must make Pickled Beets -- also an easy and delicious project. Here's how.
Then, in the same jar where the beets are pickled, add peeled, hard boiled eggs
to the brine and let them hang out there, in the refrigerator for three days.
That's it. Really!
The result will be simply gorgeous, magenta eggs.
You won't believe how beautiful they are when you slice them in half!
And when you taste them . . . oh my! Delicious!
I hope you try it and love how easy it is to make beet pickled eggs.
If you think these eggs are fun, you will definitely want to check out Chinese Tea Eggs.
Beet Pickled Eggs Recipe
Ingredients
- 2 cups cooked beets, peeled, sliced about ¼-inch thick into rounds (see notes)
- ½ cup shallots, peeled, thinly sliced
- ¾ cup white vinegar
- ¼ cup red wine vinegar
- ¼ cup water
- 1½ teaspoons Kosher salt
- ¼ cup granulated sugar
- 6 large hard boiled eggs
Instructions
- Add both vinegars, water, salt and sugar to a small saucepan. Bring to a boil and remove from the heat. Stir to be sure the salt and sugar are completely dissolved.
- Place the prepared beets and shallots in a large jar or glass bowl, and pour the vinegar mixture over them. Do not cover and let this cool to room temperature.
- Then cover with the lid or seal tightly with plastic wrap. Place in the refrigerator for at least two days before trying them.
- Remove the beets and shallots from the liquid. They are now delicious and ready to eat or be used in salads or other recipes. Do not throw out the liquid in the jar!
- Add the hard boiled eggs to the liquid. If the liquid doesn't come to the top of the eggs, add a bit more a bit more red wine vinegar and water so that it does. You may also need a bigger jar or container. Cover tightly, and let this marinate in the refrigerator for 3 days.
Notes
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Jeanne @JollyTomato
Just one word - gorgeous!!!
valentina
Thank you! XO
Nancy Rose Eisman
Just two words - absolutely gorgeous! Plus I know how delicious beets and hard boiled eggs + cooked potatoes are in a salad with a creamy horseradish vinaigrette - great for Passover.
valentina
Thank you, Nancy! Love creamy horseradish! Perfect.
Dorothy at ShockinglyDelicious
Pickled eggs...traditional Pennsylvania Dutch food!
Denny Felizzi
Here in the Pennsylvania Dutch Country we do that all the time. Yes they are very tasty.
Another way we do eggs is to use yellow mustard. Also,very tasty 🙂
valentina
Denny, I will try the mustard next. Great idea. Enjoy! 🙂
sippitysup
Cheers! GREG
Colette @ JFF!
I've never had pickled eggs,
but this is how I'm going to try them for the first time.
Gorgeous, Valentina!
valentina
I hope you try them, Colette -- enjoy! xo
Caroline
These are gorgeous. I love the photos. My Mother used to always make these! I'll have to try these and surprise her!
valentina
Thanks so much, Caroline! 🙂
chilliandmint
These are wonderful. I adore the vibrant colour and they would look great in a salad as you mentioned. I wondered if you have ever made Chinese Marbled Tea Eggs? I have the recipe on my site, but the reason I mention it, is that I think your egg idea would also look cool if you cracked the shell slightly and then left them for a time in the beet juice, therefore having the marbled effect when you take off the shell. I'll try your way though. Lovely post. best Torie
valentina
oooh, I must try it that way -- a marbled egg is so beautiful. Thank you!
dutchboy
tip . . . pickle the eggs with sliced beets