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Pickled Red Beet Eggs Recipe from Mom!

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Living in PA Dutch Country means exposure to a lot of different foods and family traditions. One recipe my mom and grandma have been making for as long as I can remember is Pickled Red Beet Eggs.

This recipe has been a family tradition for so many years, I’ve lost count. You don’t have to wait for picnic season to enjoy a red beet egg. This easy recipe can be made all year round.

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Where did pickled red beet eggs originate?

You may have seen similar recipes called beet eggs, pickled eggs and red beet eggs. No matter what you call them, in the end, they are eggs that you hard boil, pickle in a beet brine, eat and enjoy!

Weight Watchers Points info

You will use three points on the Purple Plan and Blue Plan. Five points on the Green plan. This is for one egg and several sliced beets.

The points on the there’s myWW plans are based on using white sugar. If you want to the lower points you can use a sugar substitute.

What do pickled eggs taste like?

I was never sure how long you had to “pickle” your red beet eggs to get them to taste the best. I know my family likes them to be pickling in the refrigerator for at least a week until we eat them.

My sons prefer that the nice red or purple color be all the way to the yolk for the best flavor. A few places on the internet even said that it could take up to two weeks for them to hit their peak flavor.

Once they get dark pink the pickled eggs taste a little like pickled beets. A sweet tangy flavor with the texture of a hard-boiled egg. They are great to eat as a snack or put on salads, too.

Easy Pickled eggs with beets

I prefer to use glass jars when I make a batch of pickled eggs. Each batch normally has at least a dozen eggs and sometimes as many as 18 eggs. When I was feeding a family of five a gallon jar was the right size for me. Now I mainly use a wide mouth quart jar for 10 to 12 eggs.

They also sell 1/2 gallon jars if you are limited on space or want to make smaller batches. A curved slotted spoon is also a must.

You can use the spoon to scoop just beets or just eggs or even use it to grab the beets and eggs at the same time. Secretly, the beets themselves are my favorite part!

How long do Red Beet eggs last?

From doing some research I discovered you can store pickled eggs in the refrigerator up to three months after proper pickling.   Most batches of pickled red beet eggs don’t last that long in our house, so we’ve never stored them that long

The maximum I’ve ever kept a batch in the refrigerator is three weeks and even that made me a bit nervous. But if you pickle them correctly, storage time shouldn’t be an issue.

pickled eggs 2

Pickled Red Beet Eggs Recipe

Pickled Red Beet Eggs Recipe from Mom!

Pickled Red Beet Eggs Recipe from Mom!

Pickled eggs are a recipe you can keep in the refrigerator to eat as a snack or as a side dish to your favorite meal. It's a great way to use up leftover Easter eggs too. But we enjoy them all year long!


  • 12 hard boiled eggs
  • (2) 15 oz can cut beets
  • 1 c cider vinegar
  • 3/4 c sugar
  • 1 c water


  1. Place peeled hard boiled eggs in large jar (large dill pickle jar works great)
  2. Drain beets and put juice in medium sauce pan.
  3. Add the beets to the eggs in jar.
  4. Add water, vinegar, sugar to beet juice in saucepan and boil for 15 mins stirring several times. (If strong taste than add more water)
  5. Add beet juice mixture to eggs & beets & let cool before putting in the refrigerator. Gently stir or shake jar daily.
  6. The longer the eggs are pickled the better they taste. Enjoy!


You can use a sugar substitute if you prefer.

Nutrition Information



Serving Size


Amount Per Serving Calories 146Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 187mgSodium 91mgCarbohydrates 17gFiber 1gSugar 16gProtein 7g

As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.

pickled red beet eggs

We have more recipes we share from the PA Dutch Country you might like to try, too. Chicken and Waffles and Homemade Coleslaw are just a few of our family favorites.

Share all the things you love!

Damicantonio Kathlyn

Monday 25th of October 2021

I use half white sugar and half brown sugar. No water either. It’s the way my grandmother and mother made them.

sharon spates

Monday 29th of March 2021

We have made these my whole 73 year life. Only one exception - we put in a cinnamon stick or two into the pot to boil with the sugar. WE also just keep adding eggs as some get eaten - you can tell which ones have been in the jar longest by the color. If needed we add more beets and more vinegar. We have kept a jar going for several months with no problems. The recipe was handed down for generations and I passed it along to my son and nephew. They are GOOD EATS.

Sharon Spates

Sunday 15th of November 2020

My family has had these for ever. My mother and grandmother made them and I am 72. I make them all the time and the boys love them so I have to make jars for them. We keep the jar going by adding additional beets and eggs when the supply gets low and add additional vinegar as necessary;. They keep forever if you keep adding. Our pickling brine is beet juice, sugar, just a touch of water and a couple of whole cinnamon sticks, boil for 15 minutes or so, pour over eggs and then fill jar with vinegar. Sooooo tasty.


Saturday 23rd of May 2020

I love pickled eggs! We make them without sugar though. My favorite way to eat them is in a sandwich. Sliced eggs, mayo, salt and pepper...

Michele Brosius

Wednesday 27th of May 2020

Interesting. I may try mine on a sandwich too. Thanks for sharing.


Sunday 3rd of November 2019

I use one cup each of sugar and apple cider vinegar, 2 cans sliced red beets, and a dash of salt and pepper heated on stove. I pour over dozen peeled eggs and cover and refrigerate. The heating helps eggs pickle quicker. Usually ready to eat in 5-7 days. Love these pink gems!!

This recipe or post is in no way authorized or associated with the Weight Watchers or myWW Program.

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