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Pickled Eggs in Beet Juice is the ultimate old fashioned recipe. The combination of hard boiled eggs and beets will take you back to your Southern roots. Follow these easy instructions for how to make pickled beets and eggs.
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Pickled Eggs in Beet Juice
Pickled beets are a summer favorite for me ever since I discovered Grandma’s Pickled Beets recipe. Did you know you can save that pickled beet juice to make a whole new recipe.
Using leftover beet juice to make pickled hard boiled eggs results in one of the most beautiful foods you’ll ever see. The red beet juice soaks into the white of the hard boiled eggs to dye them a bright pink color. The pink against the bright yellow of the yolks is as pretty as a picture.
The flavor is something unique. If you’re a pickle lover, then run, don’t walk to try these pickled eggs and beets.
Old Fashioned Pickled Beets and Eggs Recipe
I found this pickled beets and eggs recipe in my new cookbook I got on vacation in West Virginia. My family went to mass while we were up in the mountains, and it must have been sent from God himself.
The ladies of the church were selling their cookbook called Heavenly Food From Our Holy Mountain, so of course, I bought one for myself.
This pickled eggs in beet juice recipe was one the first recipes that jumped out at me. I’ve always loved how beautiful red pickled eggs tend to be. There’s nothing quite like that purple, red ring around the edge.
What can I do with leftover pickled beet juice?
Are you wondering what do to with that leftover red pickled beet juice after you’ve eaten all the beets? Do not pour it down the drain. Here’s a hint: red beet eggs.
Instead, add a few ingredients including water, white vinegar, brown sugar, and pickling spice while it’s simmering on the oven. Then, pour over peeled hard-boiled eggs that are still warm. Let them marinate in the refrigerator for a half a day or more, and you have yourself an amazing southern snack.
Ingredient List for Pickled Eggs with Beets
- Eggs
- Water
- Vinegar
- Brown Sugar
- Pickling Spice
- Canned Beets (Pickled Beets)
Check out our Amazon Store for our favorite kitchen and pantry ingredients.
Recipe FAQs
- For this pickled red egg recipe, use either leftover pickled beet juice or a can of pickled beets from the grocery store.
- Pickled whole beets or slices will work.
- Pickling spice is found in in either the spice aisle or with the salts at the grocery store.
- Be sure to hard-boil and peel the eggs before adding the jar – sometimes, you just have to say it.
- For the best flavor, store red pickled eggs in the refrigerate for a minimum 12 hours before eating.
- Red Pickled Eggs will last in the refrigerator for several weeks.
- Check out our Amazon Store for our favorite pantry and kitchen items.
How to Make Pickled Eggs in Beet Juice
Step By Step Instructions
- Hard boil eggs following your favorite method. While they are cooking, proceed to step 2.
- In a saucepan, add pickled beets with juices (or just the juice), water, white vinegar, brown sugar and pickling spice.
- Bring to a low simmer, and continue to let simmer until the eggs are peeled.
- Once eggs are done, peel them and add to a large jar (quart-sized).
- Pour warm pickled beet juice mixture over the eggs.
- Refrigerate for at least 12 hours before eating.
- Store in the refrigerator. I like to store mine in a glass jar with a lid.
For the full ingredient amounts and recipe steps for old fashioned pickled beets and eggs recipe, scroll to the recipe card at the bottom of this post.
Recipe Variations
- Add any traditional herbs and spices to the pickling liquid including peppercorns, bay leaf, mustard seed, celery seed, whole cloves, star anise, etc.
- Garlic, onions or jalapenos also give great flavor to the brine.
- Use apple cider vinegar instead of white vinegar.
- Like everything pickled? Try these refrigerator pickled banana peppers from Beyer Beware.
Old Fashioned Snack Recipes
Cinnamon Glazed Nuts
Red Hot Cinnamon Apples
Hanky Pankies
Old Fashioned Ham Balls
Homemade Martini Olives
Can I reuse beet juice for pickled eggs?
Yes, do not get rid of the leftover beet juice for pickled beets. It’s packed with a tasty brine that can transform basic hard boiled eggs into red beet eggs.
Print Recipe
Pickled Eggs in Beet Juice – Old fashioned Pickled Beets and Eggs Recipe
Pickled Eggs in Beet Juice is the ultimate old fashioned recipe. The combination of hard boiled eggs and beets will take you back to your Southern roots. Follow these easy instructions for how to make pickled beets and eggs.
Prep Time5 minutes mins
Cook Time15 minutes mins
Refrigeration Time12 hours hrs
Total Time12 hours hrs 20 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: old fashioned pickled beets and eggs recipe, pickled eggs and beets, pickled eggs in beet juice, red pickled eggs
Servings: 12 servings
Calories: 50kcal
Author: Barbara
Ingredients
- 6 eggs
- 1/2 cup water
- 1/2 cup white vinegar
- 1 Tablespoon brown sugar
- 1 Tablespoon pickling spice
- 16 ounces pickled beets with the juices (or approximately 1 1/2 cups leftover pickled beet juice)
Instructions
Hard boil eggs using your favorite method. While cooking, proceed to the next step.
In a small saucepan, bring water, white vinegar, brown sugar, pickling spice, beets (optional) and beet juice to a low simmer. Continue to simmer until eggs are done.
Peel eggs, and place in a quart-sized jar or glass bowl. Pour warm pickled beet juice mixture over the top.
Store in the refrigerator. Let marinate for a minimum 12 hours for the best flavor and color.
Notes
- For this pickled red egg recipe, use either leftover pickled beet juice or a can of pickled beets from the grocery store.
- Pickled whole beets or slices will work.
- Pickling spice is found in in either the spice aisle or with the salts at the grocery store.
- Be sure to hard-boil and peel the eggs before adding the jar – sometimes, you just have to say it.
- For the best flavor, store red pickled eggs in the refrigerate for a minimum 12 hours before eating.
- Red Pickled Eggs will last in the refrigerator for several weeks.
- Love pickles? Try Mom’s Cucumber and Onions.
- The carb counts, calorie counts and nutritional information for this recipe are auto-calculated and can vary greatly depending on products used. They should NOT be used for specific dietary needs.
Nutrition
Calories: 50kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 106mg | Potassium: 93mg | Fiber: 1g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
