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
Yields: 6 eggs
Nutritional Guidelines (per serving)
125 Calories
4g Fat
15g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 125
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 151mg 50%
Sodium 81mg 4%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 4%
Protein 6g
Calcium 38mg 3%
*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.)

Beet juice is used to make these red pickled eggs. They are a classic bar snack that goes great with beer. You can also use them as the base for deviled eggs or slice them to serve with a salad.

This recipe is believed to come from the Pennsylvania Dutch tradition. It was 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.

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.

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


  • 6 medium eggs (hard-cooked)
  • 1 cup apple cider vinegar
  • 1 cup beet liquid (from canned beets)
  • 1/3 cup sugar (granulated)
  • 1/2 teaspoon salt
  • 1/4 cup onion (chopped)
  • 3 cloves (whole)

Steps to Make It

  1. Gather the ingredients.

    Red Pickled Eggs With Beet Juice ingredients

    The Spruce / Julia Hartbeck

  2. Peel the eggs and discard or compost the shells. Do not puncture the 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 the peeled eggs in a large jar.

    peeled eggs in a jar

    The Spruce / Julia Hartbeck

  4. Combine the vinegar, beet liquid, sugar, salt, onion, and whole cloves and stir to dissolve the sugar. Pour this pickling brine over the eggs. Be sure to clean up any splashes promptly as the brine can stain some surfaces.

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

    The Spruce / Julia Hartbeck

  5. Cover the jar and refrigerate at least two days to give the beet juice time to penetrate the 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

  6. Slice the eggs and serve.

    slice the Red Pickled Eggs With Beet Juice to serve

    The Spruce / Julia Hartbeck


  • Your 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. Boil the brine solution for 5 minutes before adding to the peeled eggs.

Recipe Variation

Add a cinnamon stick or slices of canned or cooked beets.

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