Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 large eggs
- Ice and water for cooling eggs
- 1 medium beet, peeled and sliced (about 6 oz / 170 g)
- 1 small red onion, thinly sliced
- 1 1/2 cups (360 ml) water
- 1 1/2 cups (360 ml) apple cider vinegar
- 1/3 cup (65 g) granulated sugar
- 2 tsp kosher salt
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1 tsp mustard seeds
- 1/2 tsp coriander seeds (optional)
- 1 small garlic clove, lightly crushed
Do This
- 1. Place eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, cover, remove from heat, and let stand 10–12 minutes.
- 2. Transfer eggs to an ice bath and cool 10 minutes, then peel carefully and set aside.
- 3. Peel and thinly slice the beet and red onion; pack them with the peeled eggs into a clean 1-quart (1 L) glass jar.
- 4. In a saucepan combine water, vinegar, sugar, salt, bay leaf, peppercorns, mustard seeds, coriander seeds, and garlic; bring to a simmer and cook 5 minutes.
- 5. Let the hot brine cool 15–20 minutes until just warm, then pour over eggs and beet/onion, ensuring everything is submerged.
- 6. Cool to room temperature, cover, and refrigerate for at least 24 hours (up to 3 days for deeper color and flavor).
- 7. Serve chilled, halved or quartered, on salads, snack boards, or picnic platters.
Why You’ll Love This Recipe
- Stunning magenta eggs with golden centers that instantly dress up salads, snack boards, and picnic platters.
- Sweet-tart, gently spiced brine adds flavor all the way through, not just on the outside.
- Simple pantry ingredients, minimal hands-on time, and the fridge does all the work while they cure.
- Easy to customize with extra heat, different vinegars, or extra herbs and spices.
Grocery List
- Produce: 1 medium beet, 1 small red onion, 1 small garlic clove, optional fresh dill for garnish.
- Dairy: 8 large eggs.
- Pantry: Apple cider vinegar, granulated sugar, kosher salt, bay leaf, whole black peppercorns, mustard seeds, coriander seeds (optional), ice (for cooling eggs).
Full Ingredients
For the Eggs
- 8 large eggs
- Ice and cold water for an ice bath
For the Beet Pickling Brine
- 1 medium beet (about 6 oz / 170 g), peeled and thinly sliced into 1/8-inch (3 mm) rounds or half-moons
- 1 small red onion, thinly sliced (about 1 cup loosely packed)
- 1 1/2 cups (360 ml) water
- 1 1/2 cups (360 ml) apple cider vinegar
- 1/3 cup (65 g) granulated sugar
- 2 tsp kosher salt (use 1 1/2 tsp if using fine table salt)
- 1 small garlic clove, lightly crushed
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1 tsp mustard seeds
- 1/2 tsp coriander seeds (optional, for citrusy warmth)
- 1–2 whole cloves (optional, for a subtle warming spice note)
- Pinch of crushed red pepper flakes (optional, for gentle heat)
Optional Garnish for Serving
- Fresh dill fronds, chives, or parsley
- Flaky sea salt and freshly ground black pepper
Step-by-Step Instructions
Step 1: Gently Cook the Eggs
Place the eggs in a medium saucepan in a single layer. Add enough cold water to cover the eggs by about 1 inch (2.5 cm). Set the pan over medium-high heat and bring the water just to a full boil.
As soon as the water reaches a rolling boil, cover the pan with a tight-fitting lid, turn off the heat, and leave the pan on the burner. Let the eggs sit in the hot water for 10–12 minutes. This gentle carryover cooking helps prevent rubbery whites and greenish yolks.
Step 2: Shock and Peel the Eggs
While the eggs cook, prepare an ice bath by filling a large bowl with ice and cold water. When the 10–12 minutes are up, use a slotted spoon to transfer the eggs directly into the ice bath. Cool for at least 10 minutes; this stops the cooking and makes peeling easier.
Gently tap each egg on the counter to crack the shell all around, then peel under a thin stream of cool running water if needed. Pat the peeled eggs dry with a clean towel and set aside. Discard any badly torn eggs (or enjoy them as a cook’s snack) and use the smoothest ones for pickling.
Step 3: Prep the Beet, Onion, and Jar
Peel the beet using a vegetable peeler and slice it into thin rounds or half-moons about 1/8 inch (3 mm) thick. Thin slices release more color and flavor. Peel and thinly slice the red onion.
Place a clean 1-quart (1 L) glass jar (or equivalent heat-safe container) on the counter. You do not need to sterilize it for this refrigerator recipe, but it should be very clean. Layer some beet slices and onion in the bottom of the jar, then add a few eggs. Continue layering beets, onion, and eggs until the jar is comfortably packed but not crammed; leave a bit of space at the top for brine.
Step 4: Make the Beet Pickling Brine
In a medium saucepan, combine the water, apple cider vinegar, sugar, kosher salt, garlic clove, bay leaf, peppercorns, mustard seeds, coriander seeds (if using), whole cloves (if using), and crushed red pepper flakes (if using). Add any remaining beet and onion slices that did not fit into the jar.
Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar and salt. Once it reaches a simmer, cook for 5 minutes. This brief simmer draws color from the beets and wakes up the spices.
Step 5: Cool the Brine Slightly
After 5 minutes of simmering, remove the saucepan from the heat. Let the brine cool for about 15–20 minutes, until it is hot but not boiling and safe to handle. You want it warm enough to infuse flavors quickly, but not so hot that it overcooks or splits the eggs.
If you are unsure, aim for a temperature around the heat of very hot tap water. During this time, the beet slices will continue to tint the brine a deeper pink-magenta.
Step 6: Pour the Brine Over the Eggs
Place the jar of eggs, beet, and onion in a shallow dish (to catch any drips). Remove the garlic clove and bay leaf from the brine if you prefer a milder garlic or bay flavor; otherwise, leave them in.
Carefully pour the warm brine, beet slices, onion slices, and spices into the jar over the eggs. Use a clean spoon or chopstick to gently jiggle the contents and release any trapped air bubbles. Make sure all eggs are fully submerged. If needed, tuck some beet slices along the sides or place a small, clean piece of beet on top to keep eggs below the surface.
Let the jar cool at room temperature until no longer warm to the touch, about 30–40 minutes.
Step 7: Chill, Cure, and Serve
Once the jar is at room temperature, seal it tightly with a lid and refrigerate. Let the eggs cure in the beet brine for at least 24 hours before serving. At 24 hours, the outer whites will be a bright pink ring with a white interior. For a deeper magenta color that reaches farther toward the yolk and a more pronounced flavor, cure for 48–72 hours.
To serve, lift eggs from the brine with a clean spoon, pat dry gently, and slice in half or quarters. Garnish with fresh dill or chives and a pinch of flaky sea salt and black pepper. Enjoy them chilled on green salads, grain bowls, charcuterie or cheese boards, or picnic platters.
Pro Tips
- For perfectly peelable eggs: Older eggs peel more easily than very fresh ones. If possible, use eggs that are at least 5–7 days from purchase.
- Layer strategically: Tuck beet slices along the sides of the jar and between eggs so each egg has good contact with the beet-tinted brine for even color.
- Adjust sweetness and tang: For a tarter brine, reduce sugar to 1/4 cup. For a sweeter, more “relish-like” flavor, increase to 1/2 cup.
- Use glass, not metal: The acidic brine can react with metal; always store the eggs in glass or food-safe ceramic, and avoid metal lids if possible (or use a plastic barrier).
- Clean utensils only: Always use clean utensils to remove eggs from the jar so the brine stays clear and the eggs last longer.
Variations
- Spicy Beet Pickled Eggs: Add 1 thinly sliced fresh jalapeño (seeds removed for mild heat, kept for extra kick) and 1/2 tsp additional crushed red pepper flakes to the brine.
- Dill & Garlic Deli-Style: Increase garlic to 2 cloves, add 4–6 fresh dill sprigs to the jar, and reduce sugar to 1/4 cup for a more savory, deli-style flavor.
- Extra-Smoky: Add 1/2 tsp smoked paprika to the brine and garnish the finished eggs with a light dusting of smoked paprika before serving.
Storage & Make-Ahead
These beet-cured pickled eggs are ideal for making ahead. Once the jar has fully cooled and been refrigerated, let the eggs cure for at least 24 hours before eating. Keep the jar refrigerated at all times; do not store at room temperature.
For best quality, use the eggs within 7–14 days. Always make sure the eggs remain completely submerged in the brine. When serving to a crowd, take out only as many eggs as you need and return the jar promptly to the refrigerator.
Nutrition (per serving)
Approximate values per pickled egg (1 egg): about 90 calories, 6 g protein, 6 g fat, 2 g carbohydrates, 0 g fiber, 1–2 g sugar, and around 250–300 mg sodium. Actual values will vary slightly based on egg size, how much brine is absorbed, and specific ingredients used.
