Pickled Eggs

By Melissa Knific

Published March 27, 2024

Pickled Eggs
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
About 1 day
Prep Time
20 minutes
Cook Time
40 minutes, plus 1 day pickling
Rating
4(343)
Comments
Read comments

Briny and slightly sweet with a vibrant pink hue, beet-pickled eggs were likely brought to the United States by German immigrants, and remain a staple in Amish and Pennsylvania Dutch communities. Hard-boiled eggs are brined with just beets, vinegar, sugar and some optional flavor add-ins, but they do need at least one full day — optimally two — of brining before they’re ready to eat. (Their color and flavor will deepen the longer they pickle; keep refrigerated and enjoy for up to a week.) Canned plain beets make this pretty easy, but fresh beets can be used instead (see Tip). Once pickled, halve the eggs and eat them on their own, or sprinkle them with a little black pepper, kosher salt, dill sprigs and perhaps a dollop of mayonnaise. Or, add them to salads or bowls, layer thin slices on a sandwich, or use them for a colorful twist on deviled eggs. (Of course, don’t forget to eat the beets, too!)

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Ingredients

Yield:6 eggs
  • 1(15-ounce) can small whole or sliced beets (not pickled) (see Tip)
  • 1cup distilled white vinegar
  • ⅓cup granulated sugar
  • 1tablespoon kosher salt (such as Diamond Crystal), plus more for serving
  • 6large hard-boiled eggs, peeled
  • 1small shallot, thinly sliced (optional)
  • 2 to 3large dill sprigs, plus more for serving (optional)
  • 1teaspoon whole black peppercorns (optional), plus ground pepper for serving
  • ¼teaspoon whole cloves (optional)
  • Flaky salt, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

156 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 7 grams protein; 417 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a fine-mesh strainer over a large measuring cup or bowl. Drain beets; if needed, add enough water so the beet liquid reaches 1 cup (or pour off and discard any excess to reach this volume). Transfer the beet liquid to a small pot and stir in the vinegar, sugar and salt. Bring to a boil, uncovered, over high heat. Reduce heat to medium and simmer until sugar and salt are dissolved, stirring occasionally, 1 to 2 minutes. Turn off the heat and cool in the pot for 30 minutes.

  2. Step 2

    In a large, wide-mouth glass canning jar (at least 36 ounces), or similarly sized lidded glass vessel, layer peeled eggs with the beets, along with any combination shallot, dill, peppercorns and cloves, if using, alternating all of the ingredients. Once cooled, pour the pickling liquid on top and cover tightly with the lid. Pickle in the refrigerator for at least 24 hours and up to 1 week, then remove eggs and beets from the brine and store in the fridge for up to 1 week following the initial brine. (The color and flavor will deepen the longer the eggs pickle. For more even color, give the eggs a swirl once or twice during the first day of pickling.) To serve, halve and sprinkle with more dill, salt and pepper, if desired.

Tip
  • The canned beets can be swapped with 2 medium fresh red beets (8 to 10 ounces), trimmed, peeled and cut into 1½-inch pieces. Place them in the bottom of a small pot and cover with 1 inch of water (do not salt). Bring to a boil over high heat, then cover, reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Place a fine-mesh strainer over a large measuring cup. Drain beets; pour off and discard all but 1 cup of the beet cooking liquid (or add enough water so the beet liquid reaches this volume). Return the reserved beet liquid back to the pot, and stir in the vinegar, sugar and salt, then proceed with the recipe as directed in Step 1.

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Ratings

4 out of 5
343 user ratings
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Comments

Allison

You can absolutely use a jar of already pickled beets. Adjust the sugar. I use a jar of Aunt Nellie’s and it makes for a good base of a dozen plus eggs once you add in some additional water and vinegar.

Sandra Parker

Apple cider vinegar makes a more interesting pickle. My PA Dutch grandmother would use no other.

NJ farm girl

In my family, we love to add thin sliced onions to the eggs in the pickling juice to marinate along with- delish!

barbara

i would love to make these but eat a reduced sugar diet, can they be made with reduced/no sugar? I know would taste different than with but has anyone had experience trying this?

Fred Nuh

We’ve been coloring the egg whites for years! We use food coloring. Just some food coloring and water in a cup, add just the egg whites. Daughter comes up with a scheme for the event.

Kathe L

I was so pleased -- and surprised! -- to see this recipe in the NYT. I grew up in the Pacific Northwest with German roots, and "peacock eggs" were an Easter tradition in our family. After Easter, I'd invariably find one in my lunchbox, and it was a novelty to everyone else. I seem to remember that our recipe included lemon slices or lemon rinds. Anyone else have that variation?

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