Easy Pickled Eggs and Beets

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Bright, tangy, and a little sweet—this easy pickled eggs with beets recipe is a nostalgic favorite made with vinegar, onion, and boiled eggs. A great side for holidays or summer bbqs.

Ingredients You’ll Need

To Make Your Own Pickled Beets: Beets, White vinegar, Water, Sugar For The Pickled Eggs: Pickled beets, Eggs, White onion, White vinegar Get The Recipe

PREPARE THE BEETS (optional)

Cover whole beets with water and bring to a boil. Simmer until tender (20–40 minutes depending on size). Once tender, cool slightly, peel, and chop into wedges or cubes. Get The Recipe

MAKE THE BRINE

In a saucepan, combine vinegar, water, and sugar. Bring to a simmer until the sugar dissolves. Pour over chopped beets in a heatproof jar and let cool. Get The Recipe

BOIL THE EGGS

Boil eggs for 12 minutes for fully cooked yolks. Transfer to ice water for 5 minutes to stop cooking. Peel and set aside. Soft-boiled works too—it’s totally up to you. Get The Recipe

ASSEMBLE THE PICKLED EGGS

In a large mason jar or container with a tight-fitting lid, layer your eggs, beets, and sliced onion. Get The Recipe

POUR OVER VINEGAR & BRINE

Pour in the beet brine until mostly covered. Add extra white vinegar if needed to fully submerge the eggs. Get The Recipe

LET THEM PICKLE

Seal the jar and refrigerate for at least 24 hours. The longer they sit, the deeper the color and flavor will be. I like mine after 2–3 days! Get The Recipe

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