Beet-Pickled Eggs
If you’ve been looking for a simple, nutrient-dense recipe that adds colour and flavour to your meals, beet-pickled eggs are it. Not only do they look beautiful, but they’re also packed with protein, healthy nutrients, and gut-supporting benefits. Plus, they’re surprisingly easy to make at home!
Whether you’re meal-prepping for the week, adding a pop of colour to your salads and bowls, or just looking for a snack straight from the jar, this recipe is a must-try.
Why Pickled Eggs?
Pickling eggs in beet juice does more than just give them a gorgeous pink hue. The vinegar in the brine helps support digestion and can have mild antimicrobial effects, while the natural antioxidants in beets support liver health and reduce inflammation.
This recipe is also:
High in protein — perfect for stabilizing blood sugar.
Gut-friendly — thanks to vinegar and the optional spices like dill or garlic.
Meal-prep friendly — ready in under an hour, but the flavour deepens over time.
Ingredients
6–8 hard-boiled eggs, peeled
1 large beet (or 2 small), peeled and sliced
1 cup water
1 cup apple cider vinegar (or white vinegar for a brighter colour)
¼ cup honey or maple syrup
1 tsp sea salt
3–4 whole peppercorns
1 bay leaf
Optional: red onion slices, garlic, fresh dill, ½ tsp mustard seeds
Instructions
1. Cook the Beet
Slice your beet and add it to a small pot with 1 cup of water. Simmer for 15–20 minutes, or until tender. Save the cooking liquid — this will be your natural, vibrant brine.
2. Make the Brine
To the warm beet liquid, stir in vinegar, honey or maple syrup, salt, peppercorns, and bay leaf. Heat gently until the sweetener dissolves.
3. Prepare the Jar
Place your peeled hard-boiled eggs into a clean jar. Layer in optional ingredients like onion, garlic, dill, or mustard seeds for extra flavour and visual appeal.
4. Pour the Brine
Add the cooked beet slices to the jar, then pour the hot brine over everything. Make sure the eggs are fully submerged.
5. Chill + Pickle
Let the jar cool to room temperature, then refrigerate.
Light pink: 4–6 hours
Bright pink: Overnight
Deep magenta: 24–48 hours
How to Enjoy
Beet-pickled eggs are incredibly versatile:
Slice onto salads or grain bowls
Add to avocado toast or wraps
Enjoy straight from the jar for a tangy, protein-rich snack
They’re also perfect for meal prep, making your weekly lunches or snacks colourful and nutrient-dense.
Storage
Keep your pickled eggs in the fridge and enjoy within 5–7 days. Over time, the flavour becomes more tangy and the pink hue more vibrant.