Tuesday, September 13, 2011

Spicy Pickled Eggs with Beets

  • 1 dozen large boiled eggs, peeled
  • 1 15 oz. can non-pickled beets, drained RESERVE BEET JUICE
  • 2 cups cider vinegar
  • 2 teaspoons kosher salt
  • 1/2 Cup sugar
  • 1/2 onion, thinly sliced
  • 2 Tablespoons pickling spice
  • 2 teaspoons red pepper flakes (more if you prefer it spicier)
  • 2 garlic cloves, smashed


1. Put the eggs and beets in a clean, 1 quart, wide-mouth glass jar. Distribute the eggs and beets evenly.

2. Put the vinegar, salt and sugar in a non-reactive saucepan and bring to boil. Add the onions, garlic, pickling spice, red pepper flakes and reserved beet juice. Lower the heat and simmer for five minutes.

3. Put the jar of beets and eggs in the sink, this is less risky. Pour the vinegar mixture over the eggs. The eggs should be completely covered with the vinegar mixture. Close the jar securely and refrigerate. Shake or stir the jar gently once a day to redistribute the contents, enabling the pickle mixture to reach the parts of the eggs that press against the side of the jar. The eggs will be ready in 3-5 days. If any are left they will keep for a month in the refrigerator.


  1. This is great, my husband wants me to make some and i did not have a recipe

  2. I was looking at recipes for picked eggs with picked beets on the web & luckily came across your sit! I am so anxious to try it tomorrow. I use to make these for years when I was younger, but it had been so long since I made them that I forgot what I put in them. I am so glad someone else loves them as much as my husband & I do. Thank you for the post! I would love it if you would check out my (new) blog as well. I am not finished with it, but even though it is in the works I love feedback from other bloggers. Your comments will be valued very much. Thanks again.