Red Beet Eggs Overview: Easy Pickled Eggs Recipe

Red beet eggs—also known as pickled eggs—are made by preserving hard-boiled eggs and cooked beets together in a pickling mixture of vinegar, sugar, beet juice, and salt for an extended period of time. The resulting eggs have a tangy, earthy flavor and vibrant pink color.

Use this Pennsylvania Dutch classic to garnish a salad, sandwich, or grain bowl, or make colorful deviled eggs or egg salad. Alternatively, eat the eggs straight from the jar for a flavorful, protein-packed snack or side dish.

Red beet eggs absorb the flavorful brine as they pickle, resulting in hard-boiled eggs infused with sweet, savory, and acidic flavors. Fresh beets are known for their sweetness and earthy aroma, which the pickled eggs absorb during the pickling process. Incorporate whole cloves, peppercorns, or bay leaf into the pickling brine for extra flavor.

Pickled beet eggs will keep well for up to 3–4 months when stored properly in a clean, airtight container in the refrigerator. To maximize the lifespan of your pickled eggs, keep them in a sanitized, wide-mouth glass jar with a tight-fitting lid in a fridge with a temperature below thirty-nine degrees Fahrenheit.

Smell the pickling liquid before consuming red beet eggs to ensure they are still edible. Discard the eggs if the liquid smells foul, or you notice a distinct change in the aroma. Other indicators that your red beet eggs have gone bad include the pickling solution changing color and developing bubbles on its surface or the container's lid beginning to bulge.