Pioneer Woman Beet Pickled Eggs
Pickled eggs date back centuries and were commonly enjoyed as a way to preserve food before refrigeration. They became especially popular in pubs and taverns in both Europe and America. The addition of beets gives this traditional snack a naturally sweet, earthy flavor and a striking color. The Pioneer Woman’s version keeps it simple, using everyday ingredients to create a dish that feels both nostalgic and modern.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 12
- Category: Snack
- Method: Pickling
- Cuisine: American
Ingredients
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Hard-boiled eggs (12, peeled)
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Beets (2 medium, cooked and sliced or canned)
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Apple cider vinegar (2 cups)
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Water (1 cup)
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Sugar (½ cup)
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Salt (1 tbsp)
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Whole black peppercorns (1 tsp)
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Garlic cloves (2, smashed)
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Bay leaf (1)
Instructions
In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, and bay leaf. Bring to a simmer, stirring until sugar and salt dissolve. Remove from heat.
Add cooked or canned beets to the brine and let the mixture cool slightly.
Place peeled hard-boiled eggs into a large glass jar. Pour beet brine and beet slices over the eggs until fully covered.
Seal the jar and refrigerate for at least 24 hours. For the best color and flavor, let them pickle for 2–3 days.
Slice or serve whole as snacks, appetizers, or salad toppers.