Ingredients for Pickled Eggs with Beets
- 1 dozen eggs, hard boiled
- 2 cups apple cider vinegar
- 1.5 cups sugar (or a little less, to taste)
- 1.5 tablespoons pickling spice
- 2 cans of beets (sliced or whole)
- 1 tablespoon salt (for boiling eggs)
- 1 cup vinegar (for boiling eggs)
How to Make Old-Fashioned Pickled Eggs
1. Boil the Eggs
Place eggs in a pot with enough water to cover. Add 1 cup vinegar and 1 tablespoon salt. Bring to a boil and cook for 10–12 minutes. Drain and cool. Peel the eggs once they’re cool enough to handle.
2. Make the Pickling Brine
In the same pot, add the 2 cups of apple cider vinegar, sugar, pickling spice, and both cans of beets (juice and all). Simmer everything together for 15 minutes to let the flavors come alive.
3. Pack the Jar
Carefully layer the peeled eggs and beet slices into a large clean jar. Pour the hot brine and beets over the top. Make sure all the eggs are submerged—add more vinegar if needed.
4. Let Them Rest
Seal the jar and place it in the fridge. Let it sit for at least a week—two is even better! The eggs will turn a beautiful deep pink all the way through and soak up that tangy beet flavor.
⚠️ Tips for Perfect Pickled Eggs
Use a glass jar with a tight-fitting lid to prevent odor and maintain freshness.
Wait at least 7 days for the best flavor and color.
Keep them cold! Always store in the refrigerator.
Customize with red pepper flakes, garlic, or extra mustard seed.
🥚 How to Serve Pickled Eggs
Sliced on a salad with bacon and cheddar
As a picnic or potluck side
Chopped in deviled egg filling for a twist
Just straight out of the jar as a snack!
