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Beet-Pickled Eggs

Published on
October 8, 2026
Fresh eggs in a straw nest

Beet-pickled eggs are a longtime favorite in Pennsylvania Dutch and Amish kitchens: tangy, a little sweet and bright pink. Make them with canned beets or fresh ones from the market, then halve them for a snack or slice them onto salads and sandwiches.

Makes 6 · 1 hour, plus 1 day to pickle

Ingredients

  • 1 (15-ounce) can small whole or sliced beets (not pickled)
  • 1 cup distilled white vinegar
  • ⅓ cup granulated sugar
  • 1 tablespoon kosher salt
  • 6 large hard-boiled eggs, peeled
  • 1 small shallot, thinly sliced (optional)
  • 2 to 3 large dill sprigs, plus more for serving (optional)
  • 1 teaspoon whole black peppercorns (optional)
  • ¼ teaspoon whole cloves (optional)
  • Flaky salt and ground black pepper, for serving

Instructions

  1. Set a fine-mesh strainer over a large measuring cup and drain the beets, saving the liquid. Top it up with water to make 1 cup, or pour some off if you have extra.
  2. Pour the beet liquid into a small pot and add the vinegar, sugar and salt. Bring to a boil over high heat, then lower to medium and simmer for 1 to 2 minutes, stirring, until the sugar and salt dissolve. Turn off the heat and let it cool in the pot for 30 minutes.
  3. In a wide-mouth glass jar that holds at least 36 ounces, layer the eggs and beets with whichever of the shallot, dill, peppercorns and cloves you're using.
  4. Pour the cooled brine over the top, seal the jar and refrigerate for at least 24 hours and up to 1 week. Swirl the jar once or twice on the first day for more even color. The longer they sit, the deeper the color and flavor.
  5. Once pickled, the eggs and beets can come out of the brine and keep in the fridge for up to another week.
  6. To serve, halve the eggs and sprinkle with dill, flaky salt and pepper.

Tips

  • To use fresh beets, trim and peel 2 medium red beets (8 to 10 ounces) and cut them into 1½-inch pieces. Cover with 1 inch of unsalted water in a small pot, bring to a boil, then cover and simmer over medium for 20 to 25 minutes, until fork-tender. Drain, keeping 1 cup of the cooking liquid (add water if you're short), and use the beets and liquid in place of the canned ones.
  • Leftover pickled eggs make colorful deviled eggs.

Adapted from Melissa Knific, NYT Cooking.