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5.0 from 87 votes

Pickled Eggs

These pickled eggs are tangy, salty, and a little bit sweet. Top them onto avocado toast, use them to make fancy deviled eggs, or season them with salt and pepper and enjoy them as a snack!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 d
Total Time
2 d 35 mins
Servings: 6
Course: Breakfast , Appetizer , Snacks
Cuisine: American

Ingredients

  • 2 cups water
  • 1 medium red or yellow beet peeled and diced
  • 1 cup apple cider vinegar
  • ⅓ cup sugar
  • 2 teaspoons sea salt plus more for sprinkling
  • 6 hard boiled eggs peeled
  • Turmeric optional, for yellow eggs
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. Combine 1 cup of the water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender. Add the remaining 1 cup water, the vinegar, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature.
  2. Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl. If you're making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color. Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them. Store in the fridge for up to 1 week.
  3. When you're ready to eat, slice in half and season with pinches of salt and pepper.

Notes

  • Note: to get multiple tones of pink, we pickled the eggs for different amounts of time. The light pink eggs were pickled for about 12 hours, the dark pink eggs, 2-3 days.