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Beet Pickled Eggs Recipe

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.
Prep Time20 minutes
Cook Time5 minutes
Marinating5 days
Total Time5 days 25 minutes
Course: Ingredient, Snacks
Cuisine: American
Keyword: great for salads, pickling recipes
Servings: 6
Calories: 137kcal

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
  • 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

Please note that the 5 minutes "active work time" does not include cooking the beets. Here's how to cook them. And while I love roasting my own beets, if you're pressed for time, you can buy them already roasted, here.

Nutrition

Calories: 137kcal