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Pickled Eggs with Garlic and Beets
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Best Pickled Eggs Recipe

Pickled Eggs are a classic appetizing and mouth-watering, ready-to-serve snack made from hard-boiled eggs preserved in vinegar and brine
Course Appetizer
Cuisine American
Keyword Pickled Eggs
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 eggs
Calories 221kcal
Author Catalina Castravet

Ingredients

Pickled Eggs with Beets:

  • 6 hardboiled eggs peeled
  • 1 can of beets in liquid
  • 3/4 cup cider vinegar
  • 1 1/4 cups water
  • 1 Cup white sugar
  • 6 cloves garlic whole
  • 1/8 teaspoon black peppercorns
  • Pinch of salt

Rosemary Garlic Pickled Eggs:

  • 6 hardboiled eggs peeled
  • 3/4 cup cider vinegar
  • 1 1/4 cups water
  • 1 Cup white sugar
  • 6 cloves garlic whole
  • Peel from 1 lemon
  • 5 sprigs rosemary
  • 1/8 teaspoon black peppercorns
  • Pinch of salt

Dill Pickled Eggs and Veggies:

  • 6 hardboiled eggs peeled
  • 3/4 cup cider vinegar
  • 1 1/4 cups water
  • 1 Cup white sugar
  • 4 cloves garlic whole
  • 6 carrot rounds
  • 6 zucchini rounds
  • 5 sprigs fresh dill
  • 1/8 teaspoon black peppercorns
  • Pinch of salt

Instructions

Pickled Eggs with Beets:

  • Drain beets, reserving 1 cup juice.
  • Place some of the beets, garlic cloves, peppercorns, salt, and 6 eggs in a 2-qt. glass jar.
  • In a small saucepan, add sugar, water, vinegar, and reserved beet juice and bring to a boil. Simmer for 1-2 minutes and pour the hot liquid over beets and eggs, let it fully cool.
  • Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Rosemary Garlic Pickled Eggs:

  • In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.
  • Place eggs and the rest of the ingredients in a 2-qt. glass jar.
  • Pour the hot liquid over the eggs, let it fully cool.
  • Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Dill Pickled Eggs and Veggies:

  • In a small saucepan, add sugar, water, vinegar and bring to a boil. Simmer for 1-2 minutes.
  • Place eggs and the rest of the ingredients in a 2-qt. glass jar.
  • Pour the hot liquid over the eggs, let it fully cool.
  • Cover tightly with a lid and refrigerate for at least 24-48 hours before serving.

Video

Nutrition

Calories: 221kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 63mg | Potassium: 84mg | Sugar: 33g | Vitamin A: 260IU | Calcium: 27mg | Iron: 0.6mg