How to Make Pickled Eggs

This post may contain affiliate links. Read our disclosure policy here.

Looking for a little extra protein snack? Learn How to Make Pickled Eggs at home to store in the fridge so that you can always have them available.

Looking for a little extra protein snack? Learn How to Make Pickled Eggs at home to store in the fridge so that you can always have them available. #pickledeggs #howtomakepickledeggs #homemadepickledeggs #homemadepickling

Homemade Pickled Eggs

Here is a recipe for canning eggs that allows them to be stored in the refrigerator for up to several months. Paired with the earthy flavor of beets, this is an easy way to add some extra protein in your diet and to preserve your eggs if you have an abundance or find them for a great price.

–You can also Dehydrate Your Eggs to preserve them for later use.

I’d like to also mention that the beet juice lends a colorful touch to this recipe as well! (It may help if your kids are a little nervous to try them..they may be more willing to go for the pink eggs!)

–Do you need some help with your Chicken Egg Production? Check out these tips!

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. If you want more, just double, triple, or quadruple the recipe to make as many as you’d like.

Start by peeling your hardboiled eggs.

— Don’t toss those eggshells! Here are some ideas for What To Do With Eggshells

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

how to make pickled eggs

Start with a clean and sterilized jar and begin packing it with the beets and the eggs. Do this by adding 2 beets, and then 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.

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

And now you know how to make pickled eggs!

Want to print this pickled eggs recipe? Grab it below:

Homemade Pickled Eggs

This recipe makes one 1-quart jar. If you want more, just double, triple, or quadruple the recipe to make as many as you'd like.

Ingredients

  • 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 of water

Instructions

  1. Combine the cider vinegar, water, beet juice, and brown sugar in a pot and bring it to a low simmer.
  2. Start with a clean and sterilized jar and begin packing it with the beets and the eggs. Do this by adding 2 beets, and then the eggs, followed by 1 or 2 more beets on top.
  3. Pour the hot vinegar solution over the eggs and beets. Be sure to cover all of the contents.
  4. Wipe the rims of the jars clean and securely attach the lids. Refrigerate the jar immediately after preparation.

If you like this post on How to Pickle Eggs, you might also enjoy these posts:

Canning Cabbage (How to Make Sauerkraut)

Pickled Green Beans

Spicy Green Tomato Pickles Canning Recipe

 

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

merissabio

This post on How to Make Pickled Eggs was originally published on Little House Living in October 2013. It has been updated as of October 2019.

Print Friendly, PDF & Email

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




28 Comments

  1. 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 :/

      1. Sure you can make pickle eggs without the red beets. They will be cream to yellow colored. You used to find them sitting on Bar counters along with pickled pigs feet and pickled sausage

        1. You must live out West! My Grandpa had a little neighborhood bar.. Pickled Eggs, Pickled Pigs Feet, and Hot Nuts in little Paper cups! Heaven right there!

  2. 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.

  3. 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.

  4. 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!

  5. 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!

  6. 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

  7. 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!

    1. This one is posted by 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.
      Just don’t add the beets, you’re eggs will not be red, but a cream to yellow color. I don’t use cloves, any do. Try 1/2 doz. nothing to loose, bob

  8. 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! 🙂

  9. 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???

    Thanks!!!

  10. 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.

  11. These look fantastic! Thank you for sharing this recipe. Can’t wait to try making these pickled eggs at home with the kids!