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best pickled eggs recipe
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4.5 from 4 votes

Pickled Eggs Recipe

This pickled eggs recipe gives pickled eggs a touch of spice along with a good, strong punch of tartness from vinegar, and an interesting pink color from beetroot. Appealing both visually and tastewise!
Prep Time15 mins
Cook Time15 mins
Inactive Time12 hrs
Total Time12 hrs 30 mins
Course: Side Dish
Cuisine: British
Keyword: how to make pickled eggs, pickled egg recipe, pickled eggs
Servings: 8 eggs
Calories: 72kcal
Author: Luna Regina


  • 8 eggs (*)
  • 1 1/2 cups water
  • 1/8 tsp salt
  • 8 oz fresh beetroot
  • 1/2 cup sugar
  • 1/2 cup white vinegar


  • Put the eggs in a pot and cover with cold water. Bring to a boil. Turn off the cooker and let the eggs stand in the hot water for about 8 minutes for firm but creamy yolks (check out How to Boil Eggs.)
    step 1: boil eggs
  • Process beetroot through a juicer.
    step 2: make beetroot juice
  • In a small saucepan, bring the water, beetroot juice, sugar, salt, and white vinegar to a boil. Remove the pan from heat.
    step 3: make the brine
  • Peel the whole eggs.
    step 1: prepare the boiled eggs
  • Put the eggs into a glass jar. Pour the brine mixture over to submerge. For best results, cover and chill for at least 12 hours before serving.
    step 5 submerge the eggs


(*)Because eggs don’t absorb all nutrition from the brine, we’ve calculated nutritional values based on the eggs only.


Serving: 1egg | Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 80IU | Calcium: 28mg | Iron: 1mg