Pickled Eggs with Beets

Introduction

Pickled Eggs with Beets use one can of beet juice, white vinegar, sugar, and salt to make a sharp-sweet brine that stains the eggs deep pink as they sit. You need about 40 minutes of kitchen time, then the refrigerator does the rest over one to two weeks. This works well for make-ahead snacks, lunch plates, or a cold side dish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 12

Ingredients

• 12 chicken eggs
• 2 cans (32 oz total) beets
• 4 cups white vinegar
• ¾ cup granulated sugar
• 1 tablespoon salt

Instructions

1. Place eggs in a large pot with enough water to cover them. Bring to a boil.
2. Boil uncovered for 12 minutes.
3. Drain water.
4. Place eggs in ice-cold water. Crack and peel off shells.
5. Put eggs in a pot with the remaining ingredients, except for the beets.
6. Mix in one can of beet juice, and set the beets aside. Discard any extra juice.
7. Simmer 2-3 minutes.
8. Add beets, and pour into a large container.
9. Refrigerate for one or two weeks before serving.

Variations

• Replace 1 cup of the white vinegar with apple cider vinegar for a slightly rounder, less sharp brine.
• Reduce the granulated sugar to 1/2 cup if you want a tarter pickle with less sweetness from the beets.
• Slice the peeled eggs in half before pickling if you want faster color penetration and a stronger pickled flavor throughout.
• Cut the beets into smaller pieces before adding them to the container so they distribute more evenly around the eggs and are easier to serve alongside them.

Tips for Success

• Move the eggs into ice-cold water as soon as you drain them; that stops the cooking and makes peeling easier.
• Keep the boil at 12 minutes as written. Longer boiling can make the yolks dry and the whites firm.
• Use a glass jar or other nonreactive large container for the final soak, since the vinegar brine is acidic.
• Make sure the eggs and beets stay fully submerged in the brine so the color and flavor develop evenly.
• Give the eggs at least 1 week in the refrigerator for a clear pink ring, and closer to 2 weeks for deeper color.

Storage and Reheating

Store the eggs and beets in an airtight glass jar or other nonreactive container in the refrigerator, with everything covered by brine, for up to 3 weeks.

Reheating is not recommended. Serve them cold straight from the fridge, or let them sit at room temperature for 10 to 15 minutes before serving if you want the flavor to come through a little more.

FAQ

How long does it take for the pink color to reach the center?

After about 1 week, you usually get a strong pink edge around the white. At 2 weeks, the color moves farther in and the pickled flavor is stronger.

Do you need to use a glass container?

Glass is the safest choice for long brining because the vinegar is acidic. Food-safe plastic also works, but avoid reactive metal containers.

Can you use fresh beets instead of canned beets?

Yes, but cook and peel them first so they are tender before adding them to the brine. You will also need enough beet cooking liquid to replace the canned beet juice.

Why are the eggs hard to peel?

Eggs peel more cleanly if they go straight into ice-cold water after boiling. Slightly older eggs also tend to peel better than very fresh ones.