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Home » Appetizers and Snacks

Pickled Eggs with Beets

07/30/2015 Updated: 03/22/2022 By Karrie 28 Comments

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How to make Pickled eggs with beets Pinterest PIN

Pickled Eggs with Beets are a healthy snack or side dish that fits into any clean eating diet.  Using raw vinegar and sweetened with a touch of raw honey, the whole family will love these delicious beet pickled eggs.

Pickled Eggs with Beets on a white plate with onions

The easiest pickled eggs with beets recipe

I live for the summer season in New England because I have the best organic CSA in all of New Hampshire from Normanton Farms. 

Every week in my box are the most gorgeous fresh organic vegetables and over these past few weeks, my box has been filled with loads of delicious red beets.

Typically I would just roast all the beets to serve them as a salad, like this beet salad with goat cheese or this one with feta cheese!

Roasted beets are great because you can cut/slice them up up and store in the refrigerator to use as needed. 

So easy to use in Paleo dinner recipes too, but I thought of something a little different. 

A pickled egg cut in half on a plate with sliced beets and onions

How to make pickled eggs

  • It's best to use the freshest eggs possible for this recipe because the eggs are stored for a long period of time in the pickling juice.  I use eggs from my backyard chickens, so that's about as fresh as you can get.  If you don't have your own chickens, try to seek out a local farm to get free-range chicken eggs.  These eggs are not only better for you, but the taste is superior, plus the chickens are humanely raised.  Farm fresh eggs are most definitely worth the few extra dollars.
  • Use a quality raw apple cider vinegar.  I prefer the unfiltered Bragg Organic Raw Apple Cider Vinegar, which is made up of healthy enzymes, proteins, and good bacteria. 
  • Use a VERY high quality raw honey.  Try to get local honey, if you can, because most of the inexpensive store one are not even real.   It's better to get the best honey around for the best anti-viral, anti-bacterial, and anti-fungal benefits possible too.

Here's a little 411 on hard boiled fresh eggs, they are a pain-in-the-a** to peel!  Older eggs are way easier to peel. 

Unfortunately, my peeled hard boiled eggs are always banged up on the outside.  Except when they are pickled and pretty in pink.

Close up photo of a beet pickled egg cut in half showing the yolk

A clean eating healthy snack

This pickled beet eggs recipe is as clean eating as you can get!  It's made with minimal ingredients and fits into all of the natural diets, like:

  • Paleo
  • Keto (beets aren't traditionally included in this diet, but some Keto followers don't mind to eat them)
  • Whole30 (honey is usually not allowed on Whole30, so leave it out of the recipe)

So go get some fresh farm goodies to make this healthy vegetarian recipe of Pickled Eggs with Fresh Beets. 

Got extra hard boiled eggs?  Try this recipe for the Best Deviled Eggs around!

If you try these pickled eggs with beets, please let me know in the comments below what you thought of the recipe.  Don't forget to PIN it for later too!

Sliced pickled eggs with beets on a square white plate

Pickled Eggs with Beets

Pickled Eggs with Beets are a healthy snack or side dish that fits into any clean eating diet. Using raw vinegar and sweetened with a touch of raw honey, the whole family will love these delicious beet pickled eggs.
5 from 10 votes
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 servings
Calories: 153kcal
Author: Karrie | Tasty Ever After

Ingredients

  • 5 whole medium-sized organic red beets (cleaned of all dirt with the tops and bottoms removed)
  • 3 cups water
  • 1 cup organic unfiltered raw apple cider vinegar (I use Bragg's)
  • 2 tablespoons organic raw honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground white pepper
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 5 peeled small hard boiled eggs
  • ½ small onion, thinly sliced
US Customary - Metric

Instructions

  • Place well cleaned 5 beets in a saucepan with the 3 cups of water. Bring to a rolling boil over medium-high heat, reduce heat to a light boil and cook for 25 minutes or until beets are fork tender.
  • Remove the cooked beets from the water and set aside to cool.
    DO NOT THROW OUT THE BEET WATER
    Set the beet water aside to cool down to room temperature. Once beets are fully cooled enough to easily hold them, remove the skins and cut into slices or wedges. Set aside.
  • Once beet water has cooled to room temperature, add the 1 cup vinegar, 2 tablespoons honey, ½ teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon cinnamon, and ⅛ teaspoon cloves. Stir well.
  • Place cut beets, peeled 5 hard boiled eggs, and ½ small onion (thinly sliced) in a large glass container. Pour the cooled seasoned beet water in the container and completely cover everything.
  • Tightly seal and place in the refrigerator for at least 5 days before eating to allow the beets, eggs, and onion to absorb pickling flavor. The longer the beets and eggs stay in the pickling liquid, the more intense the flavor.

Recipe Notes & Tips:

  • The pickled beets and eggs will stay fresh, covered in the refrigerator and the liquid, for up to 1 month (or longer).
  • The longer the beets and eggs stay in the pickling liquid, the more intense the flavor.
  • The pickling liquid can be reused, just add more cooked beets and eggs to the jar, making sure they are completely covered by the liquid.
  • Recipe inspired by Primally Inspired
Nutrition Facts
Pickled Eggs with Beets
Amount Per Serving
Calories 153 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 186mg62%
Sodium 369mg15%
Potassium 380mg11%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 13g14%
Protein 7g14%
Vitamin A 285IU6%
Vitamin C 4.9mg6%
Calcium 48mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tag me today!Mention @tastyeverafter or tag #tastyeverafter
How to make Pickled eggs with beets Pinterest PIN

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 ©  Tasty Ever After  All images and content are copyright protected, so please do not copy or claim my work as your own.  Please do not use any images or republish this recipe without prior permission.  If you want to reference this recipe, link directly back to this post.  Thank you.

Reader Interactions

Comments

  1. Michele S Holloway

    March 13, 2021 at 5:21 pm

    My entire family quit eating salt a few years ago. Is the salt necessary to the recipe?

    Reply
    • Karrie

      March 15, 2021 at 6:18 pm

      The salt is more about flavor then preserving in this recipe, so you can leave it out.

      Reply
  2. Jamie Kronseder

    January 31, 2021 at 12:15 pm

    Hi! I use an instant pot for fresh backyard eggs. They hard boil perfectly so easy to peel. Instant Pot is a miracle for farm fresh eggs!!!!

    Reply
    • Karrie

      February 04, 2021 at 1:21 pm

      Thanks for the tip Jamie!

      Reply
  3. Brian

    December 02, 2020 at 12:38 pm

    5 stars
    Made this and doubled the recipie. Came out great and the eggs are purple well into the yolks. Question though, what is the serving size?

    Reply
    • Karrie

      December 02, 2020 at 4:37 pm

      That's wonderful to hear Brian and happy you like them! The serving size is one egg and one whole beet.

      Reply
  4. Amanda Biebel

    August 06, 2020 at 8:37 pm

    Wonderful recipe! We’re loving it here!

    Just some notes for others: we weren’t sure how much was too many beets. (I mean, like, no such thing, but follow me.) I trimmed and cleaned up 10 medium- large beets and measured the cooking liquid until it was enough to cover (15 cups). We then 5x the recipe, and then further doubled the onions because my husband likes to eat them pickled in this brine too. We had 23 eggs already hard boiled and ready to go, and this brine was perfect! I usually roast the beets, but this was a nice change. Thank you!!

    Reply
    • Karrie

      August 09, 2020 at 9:45 pm

      Thank you Amanda and thank you so much for the notes on how you made the beets too! It's always so helpful to others looking it make the recipe 🙂

      Reply
  5. Kathie

    October 03, 2019 at 4:11 pm

    5 stars
    The color of these eggs were absolutely stunning and I love all of the warm and bold spices in the pickling solution. Best picked eggs and beets I've made in a long time. This recipe is a keeper!

    Reply
    • Karrie@tastyeverafter

      October 05, 2019 at 10:55 am

      Thanks Kathie!

      Reply
  6. sarah

    September 03, 2019 at 11:03 am

    5 stars
    We love beets and eggs so this was a must for us! Easy and results were delicious. I'm making my next batch now..............

    Reply
    • Karrie

      September 03, 2019 at 11:59 am

      That's awesome Sarah and so happy you liked the recipe! Thanks for taking the time to comment too!

      Reply
  7. Jessi Yoder

    July 26, 2019 at 3:22 pm

    Hey Karrie! Very excited about this recipe . Pickled eggs and beets are my jam! Have you ever canned/ water bathed this recipe before? Wondering if it would work with this recipe...

    Reply
    • Karrie

      July 27, 2019 at 2:14 pm

      Hi Jessi!! I'm excited that you are excited about this recipe! lol! Yes, these pickled eggs and beets can be canned, but they will still need to be stored in the refrigerator. See this link to the National Center for Home Food Preservation for more info -->> https://nchfp.uga.edu/how/can_06/pickled_eggs.html
      Please let me know how you like the recipe after you make them!

      Reply
  8. Ana

    March 15, 2019 at 8:36 pm

    Hi so if I wanted to do more than 5 eggs, would I have to double the recepie?

    Reply
    • Karrie

      March 17, 2019 at 4:52 pm

      Hi Ana, yes I would at least double the liquid ingredients in the recipe to make sure you have enough pickling liquid to cover the beets and eggs.

      Reply
  9. harold green

    August 12, 2018 at 2:11 pm

    5 stars
    I've got a pen on hens up here on the farm and they always produce to many eggs for the wife and I to eat. I used to boil them but got tired of throwing half the egg away with the shell. Finally ran across an article on steaming eggs. I steam them, extra large eggs, for fourteen minutes between when I begin to see steam and when I remove the eggs from pan and immerse them in cool water. The fresh eggs shell much easier that way and are always perfectly cooked. I start out with cold eggs so room temperature eggs may require a shorter cooking time. I'm about to try the beet egg recipe today and see if it's something I like. I've seen several comments from people who's dad remembered pickled eggs from the bars. So do I when my dad used to got with me along back over 65 years ago here in texas. So they've been around a while and yet I've never seen a jar for sale in the stores. Apparently there's no safe way to can the eggs with normal canning methods.

    Reply
    • Karrie

      August 14, 2018 at 10:39 am

      Thank so much for your comment Harold and hope you liked the recipe! Your story about you, your Dad, and the jars of pickled eggs reminded me of my childhood. In Florida, my sister and I would ride our bikes to the corner store and buy Cuban sandwiches and grab a pickled egg out of the big jar they had at the counter. They were the best pickled eggs in the world!

      Reply
      • Louise

        December 07, 2022 at 6:09 pm

        I also just read a post on Rural Sprout about steaming fresh eggs. I did large and medium for 13 minutes then cold/ice water. Absolutely works.. Fresh eggs have not dried and the white has not shrunk away from the shell. Steaming must give the whites time to pull away from the shell before they get cooked to it. Also I'm excited to try this with honey which I prefer over the white cane sugar other recipes have. I noticed you do not boil the brine which I presume is to keep the probiotics in the vinegar, and honey alive and active. Thank you.

        Reply
  10. Debbie

    July 11, 2018 at 8:50 am

    I’m not big on beets but I LOVE these eggs! I buy beets for the juice

    Reply
    • Karrie

      July 11, 2018 at 9:40 pm

      Thanks so much Debbie and beet juice is delish!

      Reply
  11. Julia

    June 24, 2018 at 8:14 am

    5 stars
    I have made a lot of these, they came to your recipe to see how to do them Paleo. Peeling eggs used to drive me bonkers so I found an easy peel egg recipe. It makes peeling the eggs a breeze and I don't end up with pockmarked and or destroyed eggs in the process.

    Bring a couple inches of water to boil in a steamer pot or in a large sauté pan with good fitting lid. Add your eggs – either in the steamer basket or directly in the water doesn't matter. Cover with a lid reduce the heat to medium low and simmer for 13 to 15 minutes. Remove from simmering water directly to icewater bath. No green egg yolks, no sticky shell.

    Reply
    • Karrie

      July 03, 2018 at 11:41 am

      Thanks so much Julia for all the egg tips!! It will definitely make peeling them easier.

      Reply
  12. Deborah

    February 14, 2018 at 10:45 am

    Thank you For the recipe. Is the honey just to sweeten it up? Not really a fan of the sweet. I’m going to leave it out

    Reply
    • Karrie

      February 14, 2018 at 4:05 pm

      Welcome Deborah! Yes, the honey is to add a little sweetness and counter the vinegar. Never tried making it without the honey so please let me know how it turns out for you

      Reply
  13. Gail

    September 01, 2017 at 9:18 pm

    5 stars
    Hey Karrie These pickled eggs were great! Easy and delicious!

    Reply
    • Karrie@tastyeverafter

      September 02, 2017 at 11:04 am

      Thanks and so glad you liked them!

      Reply

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Thank you for visiting Tasty Ever After and I'm Karrie! I hope you enjoy spending some time here finding easy scratch made recipes for the home cook.

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