Pickled Red Beet Eggs

Pickled Red Beet Eggs

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Course: Appetizer
Keyword: Appetizer, Eggs
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 People


  • pot w/ lid
  • container w/ lid

Adjust Servings


  • 1 dozen eggs hard boiled and peeled
  • 2 cup red beets peeled and sliced
  • 1 cup white vinegar
  • 1 cup water
  • 3 Tbsp honey


  • In a pot add water vinegar and honey and bring to a boil. Once honey is dissolved take off the heat.
  • In a jar add eggs and beets and pour over vinegar mixture. If need be add more water to make sure eggs are covered with liquid.
  • Store in the fridge for one week. After a week eggs should be a beautiful purple pink color and ready to eat.
    Eat as a snack or top of a salad.

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