Pickled Eggs (1)
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  • Food: Pickled Eggs
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

Beets, both red and yellow, give these pickled eggs their vibrant colors. I enjoy snacking on them or serving them as part of a spring brunch.

Aren’t these pickled eggs ADORABLE?! They’re my new spring fixation, an adult version of the Easter eggs I used to dye with my family when I was a kid.

Back then, I used small bottles of food coloring to paint my eggs, but in this recipe for pickled eggs, I use natural ingredients instead.

The eggs are pink and purple because of the red beets, and the cheerful yellow comes from a combination of yellow beets and turmeric.

I like to have a jar of these pickled eggs in the fridge for nutritious, protein-rich snacks (though they’d also be a great addition to a spring brunch spread!). They’re sour, salty, and slightly sweet. I sincerely hope you enjoy these as much as I do!

Ingredients for Pickled Eggs Recipe

Pickled Eggs Yum (1)
Food: Pickled Eggs (Source: Delicious Table)

This recipe for pickled eggs simply requires a few basic ingredients:

  • Of course, eggs! I use this approach to hard boil them.
  • Beets are responsible for the brine’s purple or yellow color. I recommend adding a pinch of turmeric to make yellow pickled eggs a more vibrant color.
  • The brine’s strong, acidic flavor comes from apple cider vinegar.
  • Sugar counteracts the vinegar’s acidity.
  • For a delicious, salty flavor, use salt.

This basic mixture creates great eggs, but you may play around with different pickling spices if you want. Both whole peppercorns and mustard seeds would be fantastic!

How to make Pickled Eggs?

Boiling the eggs, preparing the brine, and chilling are the three key processes in my method for making pickled eggs. This is how it works:

Hardly boil the eggs first. Here’s where you’ll find my simple method! Cool the eggs in an ice bath for at least 14 minutes after they’ve been cooked. After that, peel the eggs.

Make the brine in the meantime. Combine the chopped beet and 1 cup of water in a small saucepan. Bring to a boil, then reduce to low heat and cook for 20 minutes, or until the beet pieces are soft.

Simmer for another minute, until the sugar dissolves, with an extra cup of water, vinegar, sugar, and salt. Remove the brine from the heat and set it aside to cool to room temperature.

Finally, relax! Fill a big glass jar or bowl, or two medium jars, with the pickling liquid. If required, add 1-2 tablespoons of water to ensure the eggs are completely submerged.

Place the container in the refrigerator to chill overnight. The stronger the flavor and the darker the color, the longer the brine has to permeate the eggs. After at least 2-3 days in the fridge, I prefer them. They’ll last up to a week in the fridge!

Serving Suggestions for Pickled Eggs

These beet-pickled eggs, seasoned with a pinch of salt and freshly cracked black pepper, are my go-to snack or quick lunch.

They’re also delicious spread over avocado toast with Everything Bagel Seasoning or Za’atar on top. You could even create egg salad with them!

Otherwise, this meal would be perfect for spring brunch. Simply season the eggs with salt and pepper, or remove the yolks and use them to make deviled eggs.

The creamy, zesty-deviled egg mixture inside the vividly colored shells looks gorgeous (and tastes fantastic). They’ll undoubtedly be a hit!

Pickled Eggs

15-minute prep time
Cooking Time: 20 minutes
Time to chill: 2 d

These pickled eggs have a tangy, salty, and sweet flavor. Serve them over avocado toast, in fancy deviled eggs, or simply season them with salt and pepper and eat them as a snack!


  • 2 cups water, divided
  • 1 medium red or yellow beet, peeled and diced
  • 1 cup apple cider vinegar
  • ⅓ cup sugar
  • 2 teaspoons sea salt
  • 6 hard-boiled eggs, peeled
  • pinch of turmeric, optional, for yellow eggs
  • sea salt and freshly ground black pepper, for sprinkling


Pickled Eggs Easy (1)
Food: Pickled Eggs (Source: Delicious Table)
  1. In a small pot, combine 1 cup of water and the beet and bring to a simmer. Cook for 20 minutes, or until fork-tender beet chunks. Simmer for 1 minute, or until the sugar is dissolved, with the vinegar, remaining 1 cup of water, sugar, and salt. Allow the brine to cool to room temperature before using.
  2. Fill a large jar, two medium jars, or a medium glass bowl halfway with brine. If you want a stronger yellow hue in your eggs, add a pinch of turmeric to the mix. Make sure the eggs are completely submerged before adding them (you can top them off with an additional 1-2 tablespoons of water if you need to). Cover and chill for at least one night. The longer the beets are pickled, the stronger their flavor and color will become. Before eating them, we recommend waiting at least 2-3 days. Keep refrigerated for up to a week.
  3. Season the halves with pinches of salt and pepper when ready to eat.


  • Note that we pickled the eggs for varying amounts of time to achieve distinct shades of pink. The dark pink eggs were pickled for 2-3 days, while the light pink eggs were pickled for roughly 12 hours.