Red Beet Eggs

Quick Pickled Eggs and Beets is a simple and nostalgic recipe that brings tangy, sweet, and earthy flavors together in one beautiful dish. It’s perfect for holidays, picnics, or as a vibrant side or snack. This traditional recipe is a family favorite and ideal for making in advance.

Why You’ll Love This Recipe

• Quick and easy prep with just a handful of ingredients

• Beautiful presentation with deep purple eggs

• Great for meal prep – stays fresh in the fridge for up to 2 weeks

• Naturally gluten-free and dairy-free

• Customizable – adjust sweetness or spices to your liking

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 large eggs

• 1 (15 oz) can sliced beets, with liquid

• ½ cup white vinegar

• ½ cup white sugar

• ½ cup water

• ½ teaspoon ground cinnamon (optional)

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Directions

1. Boil the Eggs:
   Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover and let sit for 10 to 12 minutes. Cool under cold water and peel.

2. Prepare the Brine:
   In a saucepan, combine the canned beets with their liquid, vinegar, sugar, water, and cinnamon (if using). Bring to a boil and stir until the sugar dissolves.

3. Pickle the Eggs:
   Place peeled eggs in a glass or plastic container (avoid metal). Pour the hot beet mixture over the eggs.

4. Chill and Marinate:
   Cover and refrigerate for at least 4 hours. For best flavor and color, let them marinate for 2–4 days.

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Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 4 hours (for chilling and marinating)
Total Time: 4 hours 30 minutes

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Variations

• Add sliced onions or garlic for more depth of flavor

• Use fresh beets: Cook, peel, and slice about 1½ cups for a homemade touch

• Spice it up with cloves, pickling spice, or jalapeños

• Reduce sugar if you prefer a more tangy profile

• Make deviled eggs using the pickled eggs for a stunning appetizer

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Storage/Reheating

• Store in a sealed glass or plastic container in the fridge for up to 2 weeks

• Do not freeze – the texture of eggs changes unfavorably

• No reheating needed – serve chilled or at room temperature

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FAQs

How long should I let the eggs pickle?

At least 4 hours, but 2–4 days is ideal for full flavor and color penetration.

Can I use fresh beets instead of canned?

Yes! Boil, peel, and slice fresh beets. Add them to the brine just like canned.

Why can’t I use a metal container?

Metal reacts with vinegar and can cause off-flavors and a slimy texture.

What does the cinnamon do?

It adds a warm, subtle spice that enhances the sweet-tangy brine. Optional but recommended.

How long do pickled eggs last?

Up to 2 weeks in the refrigerator.

Are pickled eggs safe to eat?

Yes, as long as they are stored in the refrigerator and consumed within the recommended time.

Can I add onions or other vegetables?

Absolutely! Onions, garlic, or even sliced jalapeños make excellent additions.

Will the eggs turn fully purple?

The longer they marinate, the deeper the color. For fully purple eggs, give them 3–4 days.

Can I reuse the brine?

It’s best not to reuse brine for new eggs due to food safety concerns.

Are these good for deviled eggs?

Yes! The purple exterior makes a beautiful presentation when used for deviled eggs.

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Conclusion

Quick Pickled Eggs and Beets is a timeless recipe that’s easy, delicious, and sure to impress with its vibrant color and bold flavor. Whether you’re serving them at a family gathering or enjoying as a protein-packed snack, this dish is both practical and nostalgic—just the kind of kitchen magic everyone needs.

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