Go Back
Red Beet Eggs (Pickled Eggs)

Red Beet Eggs (Pickled Eggs)


  • 8 - 10 eggs hard boiled, shells removed
  • Two 15 oz cans sliced red beets
  • 1/2 cup white vinegar or to taste
  • 1/2 cup white sugar or to taste
  • salt and pepper to taste


  • Place the juice from both cans of reds beets in a large bowl. Add the sugar and vinegar, whisk to combine and sugar is dissolved.  Add salt and pepper to taste. Add the eggs and sliced red beets. Try and make sure that the eggs are covered in the juice. Refrigerate the eggs for at least two days, the longer they sit in the fridge covered in juice the better and darker they become. If necessary turn the portion of the eggs that are a lighter color of purple down into the juice so you get an even color all around the egg. 
    Store the Red Beet eggs in the fridge no longer than a week. During that time you can boil more eggs to replace the eggs you've eaten, but only do that with the original juice for one week.