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–+ servings

Quick Pickled Eggs and Beets

Beet pickled eggs are tangy, sweet protein-packed snacks with a gorgeous color that are great for brunch and easy to make with basic pantry staples.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 2 medium beets peeled and thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon whole peppercorns

Method
 

  1. Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then reduce heat and simmer for 10 minutes.
  2. Transfer eggs to an ice bath immediately. Once chilled, gently crack and peel each egg.
  3. In a small pot, combine vinegar, water, sugar, salt, and peppercorns. Warm over medium heat until sugar and salt dissolve.
  4. Pack peeled eggs and sliced beets into a clean quart-size jar.
  5. Pour the warm brine over the eggs and beets, ensuring they are fully submerged.
  6. Seal the jar and refrigerate for at least 4 hours, preferably overnight.
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