Have plenty of eggs to use up? These beautiful Beetroot Pickled Eggs will take your devilled eggs to a whole new level!
Egg-pensive and rare!
Four or five trips to the supermarket, and each time I’ve found empty shelves with only a few dozen eggs. The remaining eggs were either damaged or very expensive. We’re talking about over $10 for a dozen! Yes, we’re still reeling from the largest outbreak of bird flu from last year.
A funny memory just popped up just now. When we were new to the area, I had to stop the car to let a chicken casually cross the road on our street. It’s funny because it’s rare to see chickens wandering freely in our suburb! We later discovered two of our neighbours keep hens for eggs. Times are tough… So, how many years behind bars for someone who kidnaps chickens? Just asking for a friend 😆
I never knew how fortunate I was when I had 2 dozen eggs sitting in my fridge late last year. We had devilled eggs on our Christmas menu, so I wanted to make them look and taste extra special. So, I pickled the eggs with beetroot to give them a beautiful reddish purple hue before turning them into devilled eggs.
This recipe uses canned beetroot, so it’s affordable, quick and fuss free. Well, it used to be affordable, but eggs cost as much as gold these days, but at least a tin of beetroot is cheap! 😉 Anyway, there’s no mess from peeling and chopping fresh beetroot!
These beetroot pickled eggs are dazzling when sliced open! They make a healthy snack that’s rich in protein and looks gorgeous as devilled eggs. You could also change the flavour profile of the eggs by adding chilli flakes, cinnamon stick, or mustard seeds to the pickled liquid.
Pickled Eggs (with easy canned beetroot)
How does beetroot pickled egg taste like?
Beetroot pickled eggs have a unique sweet and tangy flavour profile. The eggs take on a slightly earthy taste from the beetroot, combined with the tartness of the pickling solution.
Does eggs need to be hard-boiled for pickling?
Yes, eggs need to be hard-boiled for pickling. Hard-boiling ensures that the eggs keep their texture when pickled. It also helps prevent the eggs from becoming rubbery or disintegrating during the pickling process. Most importantly, they keep longer with less chance of contamination.
Why do my eggs look patchy and unevenly coloured?
Don’t use a narrow jar like mine because it’s a hassle to get the eggs to colour evenly. Use a wide jar and make sure all the eggs are submerged. Also, don’t squish all the eggs in the jar as the parts touching the glass may not stain. Turn the jar or eggs occasionally to distribute the pickling liquid around the eggs.
What can I add to my brine?
Pickled eggs go well with a variety of herbs and spices, such as dill, garlic, mustard seeds, black pepper, and chilli flakes.
How to serve pickled eggs?
Pickled eggs make a tasty and tangy snack, appetiser, or side dish. These are great on their own, sliced in salads, made into devilled eggs, chopped in potato salad, or as a sandwich/charcuterie garnish.
More egg-licious recipes to try:
Ingredients for Beetroot Pickled Eggs
Eggs – I used a dozen large eggs weighing 700g / 1.5lb. Any sized eggs would work, but preferably smaller ones, so there’s enough pickling liquid to submerge the eggs. Use 2 or 3 fewer eggs if your eggs are much larger.
Tinned sliced beetroot – You will need to use everything in the tin, including the beetroot slices and pickling liquid it came in.
Vinegar – I just used regular white vinegar.
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How to make Beetroot Pickled Eggs
Step-by-step guide with photos
You may have to boil the eggs in two separate batches. Fill a medium saucepan with enough water to submerge the eggs by approximately 1 inch (2.5cm). Place saucepan over high heat and bring water to a boil, then reduce the heat to low. The water should no longer be bubbling. Lower the eggs carefully into the water using a large spoon or strainer. Return the heat to high and cook eggs for 12 minutes. Meanwhile, prepare an ice bath in a large bowl. Transfer the cooked eggs to into the ice bath and leave for 2 to 3 minutes before peeling.
For the beetroot pickling liquid – Combine the canned beetroot (beetroot slices and its liquid), vinegar, water, sugar, and salt in a saucepan. Stir gently over medium-high heat, then remove saucepan from heat just before it’s about to boil. Leave aside to cool slightly.
In a large, sterile jar, layer half of the onions and dill on the bottom. Place in the eggs and top with remaining onions and dill, then carefully pour in the beetroot pickling liquid. To keep the eggs submerged, place beetroot slices on top of them to weigh them down in the pickling liquid.
Store the jar in the fridge to pickle for at least a day. Squishing the eggs against the jar may cause uneven colouring, so you may need to turn the jar or the eggs occasionally. The longer you leave the eggs to pickle, the darker they become. The eggs will also have a firmer texture and stronger pickled taste. For pretty devilled eggs, leave them to pickle for 1 or 2 days.
How to store pickled eggs
Storing picked eggs – Always keep the eggs submerged in the pickling liquid and store in the fridge for up to three months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
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Cheers – Cat T
Pickled Eggs (with tinned beetroot)
Video
Ingredients
- 12 (700g / 1.5lb in total) large eggs (NOTE 1)
- Ice cubes for water bath
- 425g / 15oz tinned beetroot, sliced (reserve the liquid) (NOTE 2)
- ⅔ (160ml / 5.4floz) cup white vinegar (NOTE 3)
- ⅔ (160ml / 5.4floz) cup water
- ⅓ cup white sugar (can omit or lessen)
- 1 tsp salt
- 1 small onion (peeled and sliced thinly)
- 1 small bunch of dill
Instructions
- You may have to boil the eggs in two separate batches. Fill a medium saucepan with enough water to submerge the eggs by approximately 1 inch (2.5cm). Place saucepan over high heat and bring water to a boil, then reduce the heat to low. The water should no longer be bubbling. Lower the eggs carefully into the water using a large spoon or strainer. Return the heat to high and cook eggs for 12 minutes. Meanwhile, prepare an ice bath in a large bowl. Transfer the cooked eggs to into the ice bath and leave for 2 to 3 minutes before peeling.
- For the beetroot pickling liquid – Combine the canned beetroot (beetroot slices and its liquid), vinegar, water, sugar, and salt in a saucepan. Stir gently over medium-high heat, then remove saucepan from heat just before it's about to boil. Leave aside to cool slightly.
- In a large, sterile jar, layer half of the onions and dill on the bottom. Place in the eggs and top with remaining onions and dill, then carefully pour in the beetroot pickling liquid. To keep the eggs submerged, place beetroot slices on top of them to weigh them down in the pickling liquid.
- Store the jar in the fridge to pickle for at least a day. Squishing the eggs against the jar may cause uneven colouring, so you may need to turn the jar or the eggs occasionally. The longer you leave the eggs to pickle, the darker they become. The eggs will also have a firmer texture and stronger pickled taste. For pretty devilled eggs, leave them to pickle for 1 or 2 days.
