Red Pickled Eggs With Beet Juice

Red Pickled Eggs With Beet Juice

The Spruce / Julia Hartbeck

Prep: 20 mins
Cook: 0 mins
Brine: 168 hrs
Total: 168 hrs 20 mins
Servings: 6 servings
Yield: 6 eggs
Nutrition Facts (per serving)
135 Calories
4g Fat
17g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 135
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 164mg 55%
Sodium 182mg 8%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 3%
Total Sugars 15g
Protein 6g
Vitamin C 2mg 11%
Calcium 38mg 3%
Iron 1mg 7%
Potassium 189mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Red pickled eggs are a classic bar snack that goes great with beer. This recipe is believed to come from the Pennsylvania Dutch tradition as a way of preserving eggs when your flock was laying more than you eat at one time, saving them for the leaner months. Even today it is used by Amish communities for that purpose. Red pickled eggs can also be the base for deviled eggs or sliced to serve with a salad.

Apple cider vinegar is a better choice than white vinegar since white vinegar can be too harsh in this brine; you can also substitute rice vinegar or white wine vinegar. Any large jar with a lid will work as long as the brine covers the eggs.


  • 6 medium eggs, hard-cooked

  • 1 cup apple cider vinegar

  • 1 cup beet liquid (from canned beets)

  • 1/3 cup sugar

  • 1/2 teaspoon kosher salt

  • 1/4 cup chopped onion

  • 3 clove whole cloves

Steps to Make It

  1. Gather the ingredients.

    Red Pickled Eggs With Beet Juice ingredients

    The Spruce / Julia Hartbeck

  2. Peel eggs and discard or compost shells. Do not puncture eggs with a toothpick (formerly a common practice) as this can introduce Clostridium spores and lead to potentially fatal botulism.

    peel the hard boiled eggs

    The Spruce / Julia Hartbeck

  3. Place peeled eggs in a large jar.

    peeled eggs in a jar

    The Spruce / Julia Hartbeck

  4. In a saucepan, combine vinegar, beet liquid, sugar, salt, onion, and whole cloves. Bring to a boil, stirring to dissolve sugar.

  5. Pour pickling brine over eggs. Be sure to clean up any splashes promptly as brine can stain some surfaces. Let eggs sit, uncovered, until cool.

    vinegar, beet liquid, sugar, salt, onion, and whole cloves added to the eggs in the jar

    The Spruce / Julia Hartbeck

  6. Cover jar and refrigerate for at least two days to give beet juice time to penetrate egg white. Small eggs will be fully seasoned to the yolk after one week, while medium and large eggs will take 2 to 4 weeks.

    eggs and brine in a jar

    The Spruce / Julia Hartbeck

  7. Slice eggs and serve.

    slice the Red Pickled Eggs With Beet Juice to serve

    The Spruce / Julia Hartbeck


  • The pickled beets will last for 3 to 4 months when stored in the refrigerator. Be sure to label the jar with the pickling date.
  • While you might have seen jars of pickled eggs simply sitting out on counters, you must keep them refrigerated for food safety. Leave them out only while serving and never for more than 2 hours. If left at room temperature, botulism toxin could be produced.
  • For extra safety, sterilize the jar before adding the eggs.
  • You might think of pickling leftover colored Easter eggs if you won't eat them immediately. The red from the beets will cover over any color that might have seeped in from the Easter egg dye.
  • It's also a great use for eggs that are reaching the end of their "best used by" date.
  • Eggs that are less fresh will be easier to peel after you hard-cook them.

Recipe Variations

  • Add a cinnamon stick to the brine mixture for a little added spice.
  • Include slices of canned or cooked beets for another layer of texture.

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