How to Make Red Pickled Eggs

These red pickled eggs have a tangy, slightly sweet, and earthy flavor with a hint of warmth from the pickling spices. The beets add a mild sweetness and an earthy depth, while the vinegar provides a sharp, briny contrast. The onions bring a touch of spiciness and crunch, complemented by the aromatic garlic, bay leaf, and fresh dill (if used).

Ways to Enjoy Pickled Eggs

🥗 In Salads – Slice them up and toss with greens, cheese, and nuts.
🥪 On a Sandwich – Add them to a ham or turkey sandwich for extra tang.
🍻 As a Bar Snack – They pair perfectly with beer or a cocktail.
🌮 In Tacos – Chop and add to tacos for a zesty twist.

Tips for Best Results

✅ Use Purple Onion – It gives the pickling liquid a richer color and a slightly milder, sweeter taste than white onions.
✅ Wait at Least 1 Week – The eggs need time to absorb the brine for the best flavor and color.
✅ Use Fresh Dill – It adds a fresh, herby note that pairs beautifully with the tangy pickling liquid.
✅ Reuse the Pickling Liquid – Once the eggs are gone, use the brine for another batch of eggs, as a dressing base, or to pickle more vegetables.
✅ Try Different Vinegars – Apple cider vinegar will give a slightly sweeter, more complex flavor compared to white vinegar.

How to Make Red Pickled Eggs

Ingredients
6 hard-boiled eggs, peeled
1 onion, thinly sliced (purple onion recommended)
1 ½ cups distilled vinegar
450 grams (16 oz) canned beets, sliced (reserve the liquid)
Beet liquid + water to total 1 cup
2 teaspoons salt (sea salt recommended)
1 teaspoon raw cane sugar
3 teaspoons pickling spices*
1 garlic clove, smashed
1 bay leaf
Fresh dill (optional but recommended)
*If you do not have pickling spices, use a combination of mustard seeds, dill seeds, allspice, bay leaves, coriander seeds, black pepper, or chili pepper.

Instructions

Sanitizing the Jar

• Wash a 1-quart jar with hot water and soap. Fill with boiling water and empty to sanitize.
• Wash the lid with boiling water as well. Set aside.

Making the Pickling Brine

• In a saucepan, combine the onion, vinegar, beet liquid + water, pickling spices, salt, and sugar.
• Stir until the sugar and salt dissolve.
• Bring the mixture to a boil, then turn off the heat and let it cool slightly.

Layering the Ingredients

• Place the smashed garlic clove at the bottom of the sanitized jar.
• Add a layer of beets, followed by some of the pickled onions and three eggs.
• Add the bay leaf and repeat the layering with more beets, onions, and the remaining three eggs.
• Top with the remaining beets and onions.

Adding the Brine & Refrigeration

• Pour the slightly cooled brine into the jar, making sure the eggs are fully submerged.
• Remove any air bubbles by gently tapping the jar.
• Seal the jar with the lid and refrigerate for at least one week before eating.

Storage & Shelf Life

• These pickled eggs will last up to 2 months in the refrigerator if stored in a sealed jar.
• Always use a clean fork or spoon to remove the eggs to avoid contamination.
• Do not store at room temperature, as they need to remain refrigerated for food safety.

Nutritional Breakdown Per Pickled Egg (Approximate Values)

Calories: 80 kcal
Protein: 7g
Fat: 5g
Carbohydrates: 3g
Fiber: 0.5g
Sugar: 1.5g
Sodium: 350mg
🔹 Low in Carbs – Keto-friendly!
🔹 High in Protein – Great for muscle maintenance and satiety.
🔹 Rich in Antioxidants – Beets provide betalains, which support anti-inflammatory benefits.

Print the Recipe Here