Homemade Pickled Eggs
Homemade Beet Pickled Eggs are as tasty as they are pretty. Know what's even better than that? They're super easy to make, too!
Prep Time10 minutes mins
Cook Time5 minutes mins
Chill time1 day d
Total Time1 day d 15 minutes mins
Course: Appetizers
Cuisine: American
Servings: 12 pickled eggs
Calories: 136kcal
- 12 hard boiled eggs see notes
- 2-14.5 oz cans sliced beets
- 1 cup apple cider vinegar
- ½ cup granulated sugar
- 2 tbs whole black peppercorns
- 4 tbs pickling spice
- 1 small red onion thinly sliced
Combine all of the liquid from canned beets (reserving the beets), apple cider vinegar, sugar, peppercorns, and pickling spice in a medium-sized saucepan. Bring everything to a slow simmer for 5 minutes, whisking occasionally to combine. Remove the saucepan from the heat and allow it to cool.
Once the liquid is cool enough to handle, add approximately half of the reserved sliced beets, sliced red onion, and peeled hard boiled eggs.
Transfer the entire mixture to a large container and refrigerate for at least 24 hours or up to 7 days.
Cook the hard boiled eggs using whatever method you like. However, if you have an electric pressure cooker, the method detailed in my recipe for Classic Deviled Eggs is particularly easy.
Serving: 1 | Calories: 136kcal | Carbohydrates: 14g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 187mg | Sodium: 93mg | Fiber: 1g | Sugar: 12g