Learn how to make easy pickled beet eggs that you can grab for quick breakfasts, snacks, or lunches. Made with red beets and and spices, the stunning natural color will decorate your plate!
There's a reason eggs are a common breakfast food. They're quick to prepare, protein rich and super delicious. Pickled eggs are even quicker - since they're made ahead of time they're ready to grab from the fridge any time. Along with my instant pot skyr guide, you're all set with quick options for breakfast!
This recipe is designed for 12 large chicken eggs and is a refrigerator pickle recipe and not fermented. If you're curious about the difference, check out my pickling vs fermentation post.
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Ingredients
These ingredients and recipe are adapted from NCFP Pickled Eggs guide with a few safe changes.
- Whole chicken eggs
- Cider vinegar
- Pickling Spice: Frontier Co-op blend (with chilies) or chili-free Mountain Rose Herbs blend — or make your own
- Beets
- Salt
- Brown Sugar
See recipe card for quantities.
Equipment
Other than a basic sauce pan here are some helpful items you may need.
- Cheesecloth or spice/tea muslin bags for the pickling spice (or something similar)
- Sanitized 2 quart jars or 1 half gallon mason jar (or similar jar)
- Non reactive lid for mason jar - I like these ones from Ball. The high amount of vinegar in brine will rust metal lids.
Hard Boil Your Eggs
The best eggs for hard boiling aren't ultra-fresh. If you're using farm fresh eggs, let them sit for at least a week before boiling. For store bought eggs, choose ones that are closer to their sell-by date. Slightly older eggs peel much more easily, which makes the process way less frustrating.
- Bring water in sauce pan large enough for a dozen eggs to a boil, in the meantime keep a bowl of ice water nearby for all eggs.
- Using a ladle or slotted spoon, gently lower each egg in water and boil for approximately 12 minutes.
- When the 12 minutes are up, ladle each egg in ice water and let cool for for 15-30 minutes.
- Peel and set aside.
Pickled Beet Eggs Instructions
After eggs are peeled, prepare a clean storing jar and lid and make the brine. If you are using canned beet juice skip to step 3.
- Step 1: Wash, peel, and chop two small or one medium beet.
- Step 2: Combine water and beets and boil covered until fork tender- about 15-20 minutes. Reserve 1 cup.
- Step 3: Combine 1 cup beet juice/water, cider vinegar, spice bag, salt, and sugar. Bring to a boil, cover, and lower heat to simmer for 5 minutes.
- Step 4: Remove from heat and pour the brine over the peeled eggs in your storage jar(s). Make sure brine completely covers eggs.
Cap, label with today's date, and place in refrigerator.
Tip: A 1-quart jar usually doesn’t comfortably fit a full dozen large eggs and the beets. If you’re using small or medium eggs, you might be able to make it work—but I recommend having two quart jars on hand, or using a half-gallon mason jar like I did. It gives everything more room and ensures better brine coverage.
Variations
Although you cannot change the vinegar to beet juice ratio (due to safety), you can safely adjust the spices in to suit your taste!
- Add a few onion slices.
- Throw in a few fresh dill sprigs or a teaspoon of dried dill.
- Try a pinch of red pepper flakes.
Pickling & Storage
Give the eggs a full 2 weeks to pickle and pick up flavor, though 4 weeks will bring out their best flavor.
These eggs will safely store in the refrigerator for 2-3 months. Do not keep on counter at room temperature.
FAQ
Unfortunately, no. At this time there is no safe shelf stable method for this. If this ever changes I will be sure to update the post!
Yes! You may have too much brine for the small eggs, or not enough for duck eggs but you can adjust accordingly. Maybe add more than a dozen quail eggs and only pickle 8-9 duck eggs. Remember the brine must completely cover the eggs.
No. For safety and best flavor, it's best to make a fresh batch of brine each time.
Related
Looking for other preservation posts?:
How to Make Pickled Beet Eggs (easy refrigerator recipe)
Learn how to make easy pickled beet eggs that you can grab for quick breakfasts, snacks, or lunches. Made with red beets and and spices, the stunning natural color will decorate your plate!
Ingredients
- 12 large hard-boiled eggs, peeled
- 1 cup beet juice (from simmering 2 small or 1 medium red beet with 1 ½ cups water or juice from canned beets)
- 1 ½ cups apple cider vinegar
- 1 teaspoon mixed pickling spice
- 1 teaspoon sea salt
- 1 teaspoon brown sugar
Instructions
- Wash, peel, and chop two small or one medium beet. (skip to step 3 if using already canned beet juice)
- Addwater and beets and boil covered until fork tender- about 15-20 minutes. Reserve 1 cup.
- Combine 1 cup beet water, cider vinegar, spice bag, salt, and sugar. Bring to a boil and lower to simmer for 5 minutes.
- Remove from heat and pour the brine over the peeled eggs in your storage jar(s). Make sure brine completely covers eggs. Cap, label with today's date, and place in refrigerator.
- Give the eggs a full 2 weeks to pickle and pick up flavor, though 4 weeks will bring out their best flavor.
Notes
- This recipe is for refrigerator storage only. There is no safe method for water-bath canning pickled eggs.
- You can use quail, small chicken, or duck eggs. Adjust the quantity so the brine fully covers the eggs.
- You can safely adjust the spices to taste—try adding onion slices, dill, or a pinch of red pepper flakes—but do not change the vinegar-to-beet juice ratio.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Pickling Spice Organic (chile free) -
Ball Leak-Proof Plastic Lids for Glass Mason Jars (Wide, 6 Count (Pack of 2)) -
Organic Frontier Co-op Pickling Spice (contains chiles)
-
10Pcs Reusable Tea Filter Bag, Soup, Bone Broth Brew, Spice, Muslin Strainer, Natural Unbleached Cotton Cheesecloth Bags for Cold Brew Coffee (3x4inch)
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