Ingredients
8 large hard-boiled eggs, peeled
15 ounces sliced beets with liquid (one can or one pack)
1 cup white vinegar or apple cider vinegar
½ cup cane sugar (or white sugar as 1:1 substitute)
1 teaspoon kosher salt
1 cup water
Instructions
- Place the peeled hard-boiled eggs in a clean 32-ounce mason jar.
- Add the sliced beets, including all the liquid from the can, on top of the eggs.
- In a medium saucepan over medium heat, combine the water, sugar, vinegar, and kosher salt. Stir until everything dissolves.
- Bring the mixture to a boil, then reduce heat and simmer for 2–3 minutes until fully dissolved and clear.
- Carefully pour the hot brine over the eggs and beets, making sure all eggs are submerged. Let the jar cool to room temperature.
- Cover and refrigerate for at least 8 hours or overnight for best color and flavor.
- Slice the eggs in half and serve as a vibrant snack or appetizer.
Notes
- Use fresh eggs: For the best texture and even pickling.
- Pack tightly: Beets should keep eggs fully submerged in brine.
- Pickling time: For deeper color and flavor, pickle for 24–48 hours instead of just overnight.
- Storage: Store in the fridge in a sealed jar up to 2 weeks.
- Serving: Serve chilled. Slice in half for salads, snacks, or deviled eggs.
- Clean utensils: Always use clean utensils and jars to keep pickled eggs safe longer.
- Prep Time: 10 min
- Cook Time: 5 min