How to Make Pickled Eggs

by Merissa on October 22, 2013

in Recipes


How to Make Pickled Eggs

Here is a recipe for canning eggs that allows them to be stored refrigerated for up to several months. Paired with the earthy flavor of beets, this is an easy way to get protein in your diet and to preserve I’d like to also mention that the beets juice lends a colorful touch to this recipe as well! (It may help if your kids aren't really wanting to eat them...they may go for pink eggs!)

how to make pickled eggs

How to Make Pickled Eggs

  • 1 dozen hard-boiled eggs
  • 1 cup cider vinegar
  • Canned beets (about 3 or 4 per 1-quart jar)
  • ½ cup beet juice
  • ½ teaspoon brown sugar
  • ¼ cup water

This recipe makes one 1-quart jar, just double, triple, or quadruple to make more!

Combine the cider vinegar, water, beet juice, and brown sugar in a pot and bring to a low simmer.

how to make pickled eggs

Start with a clean and sterilized jar and begin packing the beets and eggs. Do this by adding 2 beets and the eggs, followed by 1 or 2 more beets on top.
Pour the hot vinegar solution over the eggs and beets. Be sure to cover all of the contents.
Wipe the rims of the jars clean and securely attach the lids.
Refrigerate the jar immediately after preparation.

And now you know how to make pickled eggs!

*It is not recommended to store canned eggs at room temperature due to the risk of botulism.

Have you ever tried making pickled eggs? Does your family like them?


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6:00 am

{ 23 comments… read them below or add one }

1 Pamela Kissinger October 22, 2013 at 9:24 am

Do i peel the hard boiled eggs?


2 Merissa October 22, 2013 at 9:25 am

Yes, peel before pickling 🙂


3 Lisa October 22, 2013 at 10:59 am

What exactly do they taste like??? Do they take on the beet taste or do they still taste like eggs??? They look awesome and I love beets but just thinking about beety eggs just doesn’t sound to good :/


4 Merissa October 22, 2013 at 11:20 am

They taste like eggs. Well pickled eggs!


5 Dawn October 22, 2013 at 11:02 am

possible to omit the beets?


6 Merissa October 22, 2013 at 2:02 pm

Yes you should be able to.


7 Jeannie October 22, 2013 at 11:46 am

I use a bouquet garni of pickling spice as I heat the pickling brine, then remove it before pouring the brine in with the eggs.


8 Peggy October 22, 2013 at 3:48 pm

I’ve made pickled beets and eggs for at least 35 years. My family L-O-V-E-S them. And they are wonderful! I make them in a large 1-gallon glass jar. I use 3 dozen hard-cooked eggs, 3 or 4 cans of beets with juice, and about 1 to 1 & 1/2 cups sweet onions, sliced thin. (I add more onions if I have room in the jar.) Layer them in the jar and add 4 bay leaves and 6 whole cloves. Heat the juice from the beets with 1 cup brown sugar and 2 cups white vinegar, until sugar dissolves, and pour hot vinegar mixture into the jar. Add more vinegar if needed to cover the beets etc.. Cover and store in refrigerator. Wait at least 5 days before serving. The onions are delicious on sandwiches, and they take on the beet-red color, and look great on top of salads.


9 Merissa October 22, 2013 at 8:41 pm

Thanks for sharing those tips! Adding onions sounds delicious.


10 Judy October 22, 2013 at 7:08 pm

Thanks for posting this, my hubby was just asking me to make him some pickled eggs, and now, thanks to this post, I don’t have to look up the recipe!


11 Sherri October 22, 2013 at 8:34 pm

We just add hard boiled eggs to our pickle juice after the pickles are gone.


12 Merissa October 22, 2013 at 8:42 pm

That sounds easy enough!


13 Candace Burnham October 23, 2013 at 6:33 pm

How long do you let your eggs sit in the refrigerator before eating?


14 Merissa October 23, 2013 at 6:35 pm

I would leave them in there for at least a week to soak up the flavor 🙂


15 Patty Kasiewicz October 25, 2013 at 7:41 am

Love pickled eggs, I am gonna make some today. Thanks for sharing.


16 Brandyyourafinegirl October 26, 2013 at 7:17 pm

You don’t can them right? Just refridgerate after making? How long do you think they will last?


17 Merissa October 26, 2013 at 8:59 pm

Right, just put them in the fridge. They will actually last for up to a few months in the fridge.


18 Sondra Peters October 26, 2013 at 7:27 pm

These are popular in my area and have eaten them my whole life! Some people refer to them as “red beet eggs” but “pickled eggs” is more common. For those who never had them, the hard cooked white part firms up the longer the eggs soak in the beet juice! Delicious. Slice in quarters and sprinkle with salt and pepper before eating them. I bet you will add them to your party and picnic menus from now on!


19 Lisa Braziel October 27, 2013 at 6:37 am

Hello Merissa!
I’m so happy to have found your blog! I and my husband are budding homesteaders and it is so helpful to find people like you on the internet that I can turn to for ideas. Keep them coming!

Lisa Braziel
Columbia, SC


20 Jessie Reining January 24, 2014 at 3:35 pm

does anyone have a good recipe for pickled eggs not using beet juice? The brine reminded me almost of pickled fish brine. I’ve lost my recipe and my husband is NOT happy!


21 Tanyia January 26, 2014 at 9:16 am

omg thank you so much for this recipe. I have been searching for ages for a proper pickled egg recipe. My family is from Pennsylvania and they all have beet pickled eggs up there, in the delis at the grocery and everything. I live in Florida and that is something you never see here and I can not wait to make these now!!! TY TY TY! 🙂


22 Lindsey August 26, 2015 at 11:00 am

We are doing homemade Christmas this year in our family. My brother loves pickled eggs!!! Does anyone know I these can be canned and put up for long term storage???



23 Jeanne October 9, 2015 at 10:13 pm

I have made pickled beet eggs for many years now as they are a favorite high protein snack when we need one. I don’t pickle the eggs with the beets but when I open a jar of pickled beets we have half the jar for a side dish and then with the rest of the jar we add freshly made hard boiled eggs. If we are having company and want to serve pickled beet eggs I will use a half gallon Ball jar and alternate the contents of a quart of pickled beets interspersing the eggs throughout. I find they taste better if they sit for four days and are then eaten within a week. When they are stored (always in the refrigerator) for long times they get rubbery and the texture is not good. I make home made and home canned foods to have superior quality of the end product. Store bought pickled eggs are rubbery too.


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