I remember my mama making pickled red beets and eggs when I was little. It was a thing to do with all the boiled eggs left after our annual Easter Egg hunt. There were only so many ways a family of five could eat all those hard boiled eggs.
So they ended up in devilled eggs or in recipes like this one to make sure we didn’t waste food. I don’t remember the beet part of this recipe as much as I remember the purple eggs. There was something so amazingly delicious and fun about them!
Ways to use pickled red beets and eggs
Pickling food has the double benefit of preserving food and to add flavor. In this recipe, the pickling process is simply done in the refrigerator. This extends the life a little bit but isn’t the same as canning pickles. These pickled beets need to be refrigerated and it will last up to 14 days in the refrigerator. If you make a batch, here are some ways to jazz up your dishes with these flavorful beets and eggs.
- Eat them plain as a snack!
- Slice up an egg and throw it on a salad along with the pickled beets!
- Slice up an egg and layer it with the beets on a sandwich along with some sliced red onion, granny smith apple and a bit of mayo!
- Serve it up cold as a side dish at a cookout! The beets make a perfect side dish on a hot day! Crispy, delicious and cold!
Mama’s pickled red beets and eggs
- 4-5 each medium beets about 4 cups cut??, roasted whole
- 6 each hard boiled eggs peeled
- 4-6 cloves fresh garlic peeled, whole
- 1 cup red onion sliced
- 1 T whole peppercorns
- 1 cup white vinegar
- 1 T kosher salt
- 2 cups water
- Peel and cut roasted beets into wedges or cubes. Alternate eggs, beets, red onion and garlic cloves in glass jars.
- In a saucepan, bring vinegar, salt, sugar, water and peppercorns to a boil and cook for five minutes. Pour hot liquid over beets and eggs. Allow to cool. Cover with lid and store in refrigerator for up to 2 weeks. Beets and eggs are ready to eat in 24 hours though the longer they sit, the more flavor they absorb.
If you want to change up the flavor or your pickled beets a bit, here are some quick and easy changes you can make to this recipe.
- Change out the white vinegar for balsamic vinegar. Beets and balsamic work PERFECT together!
- Spice them up by adding some chilies to the mix! Either dried red chilies work or fresh jalapenos!
- Want a little extra crunch? Use raw beets instead of roasting beets!
Do you like pickled red beets and eggs? Did you make this recipe? Tell me your thoughts by leaving a comment here on the blog. Or you can send me a private message using the chat function in the bottom right corner of the screen. I’d love to hear from you. Tag @cookeatalivelove in your photos so I can see your creations.