Pickled Eggs Recipe

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3.43 from 59 votes

Pickled hard boiled eggs have long been a staple at bars and pubs around the world. Originally created as a means of preserving eggs, these sweet and tangy snacks are a perfect addition to any party menu. In addition to vinegar, sugar, and spices in our recipe, these pickled eggs are stained purple with beet juice for wow factor.

Course:

Appetizer

Sauces and Condiments

Side Dish

Snack

Cuisine:

American

Makes:

Servings: 6 pickled eggs

Takes:

Prep Time: 10

Cook Time: 2

Pickling Time: 2

Ingredients

US Customary - Metric

Notes:

About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.

Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

Prep. Pour liquid from the beets into a large bowl or jar that won't stain, glass is perfect.
Add the vinegar, sugar, and salt. Stir until the sugar and salt dissolve almost completely. Thinly slice the onion, separate it into rings then add it to the bowl or jar. Add the beets, eggs, and pickling spices too.
Chill. Cover and chill for 2 hours or longer before serving. That's long enough for the beet juice to color the eggs, and penetrate a bit. If you keep them for a day or longer the beet color will penetrate farther until the entire egg turns royal purple.
Serve. Enjoy them how you like (they make very colorful deviled eggs). They must be kept in the fridge.

Nutrition per Serving