20-Minute Beet-Pickled Eggs
Vibrant purple pickled eggs infused with sweet beet brine and warming spices. The beet juice creates a stunning magenta color while apple cider vinegar and cloves add tangy, aromatic notes. Perfect as a colorful appetizer, bar snack, or protein-rich addition to salads and charcuterie boards. This eye-catching twist on traditional pickled eggs makes an impressive conversation starter at parties and gatherings.
Ingredients
- 4 hard-cooked eggs, peeled
- 1 15 oz can sliced beets
- ¼ cup sugar
- ½ cup apple cider vinegar
- 3 whole clovesbay leaves2-3 leavesaromatic
different spice profile
Instructions
- 1
Place peeled hard-cooked eggs in a pint-size glass jar, preferably wide-mouth
- 2
Drain liquid from canned beets into a 2-quart saucepan, reserving beets for another use
- 3
Add sugar, apple cider vinegar, and cloves to the beet liquid
- 4
Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil
- 5
Remove from heat and carefully pour hot liquid over eggs
- 6
Cool completely for about 1 hour
- 7
Cover jar tightly with lid and refrigerate at least 4 hours before serving
Tips
Use wide-mouth jars for easier egg removal and better presentation when serving
Reserve the drained beets for salads or side dishes to minimize waste
Good to Know
Refrigerate in covered jar for up to 1 week
Best made at least 4 hours ahead for flavor development
Serve chilled as appetizer or slice for salads
Common Mistakes
Don't skip the cooling step to avoid cracking the jar with hot liquid
Use wide-mouth jars to prevent eggs from breaking during removal
Substitutions
different spice profile
FAQ
How long do beet-pickled eggs keep?
Store covered in the refrigerator for up to one week. The color and flavor will continue to develop over time.
Can I reuse the pickling liquid?
It's not recommended to reuse the liquid as it may harbor bacteria after contact with eggs.
What can I do with the leftover beets?
Use the drained beets in salads, as a side dish, or blend into smoothies for added nutrition.