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Pickled Eggs with Beets

Pickled Eggs with Beets


We have to thank the Americans – the immigrants from Alsace, Southwest Germany and Switzerland for this wonderful dish.

These bar snack bright eggs also are often served for Easter. I think they are so beautiful and festive that it is worth to decorate a Christmas table with them. Just imagine how attractive these beet marinated eggs stuffed with something delicious can be.

beet marinated eggs (14)

Today I would like to marinate my leftover Easter eggs as I usually do. The rounds of beet pickled eggs as well as slices of soy sauce marinated eggs are great in salads. Also they can be a wonderful complement to meat, poultry or fish dishes as well as a delicious and nutritious snack.

beet marinated eggs (18)

Pickled Eggs with Beets


one quart jar


  • 5-6 boiled eggs
  • 1 baked or boiled beet
  • 1 clove garlic, minced
  • 1 tbsp pickling spice (mixture of black pepper, coriander, mustard seeds, dill, fennel, bay leaf, red pepper flakes)
  • ¼ cup sugar
  • ½ tsp salt
  • 1 cup apple cider vinegar
  • 1 cup water




Peel the eggs.

Peel the beets and cut into four segments. Slice each segment crosswise.

Put the garlic and some beet slices on the bottom of a glass jar.

Add the eggs and the rest of the beets.

Prepare the marinade. In a non-reactive saucepan, combine the vinegar, water, salt, sugar and pickling spices. Bring to a boil and simmer over low heat until the sugar dissolves.

Pour the hot marinade over the eggs and beets. Cover tightly; cool and marinate in a refrigerator for at least 24 hours; 48 hours or more is better.

Serve the eggs with a baguette, butter, fresh dill, parsley, spring onion, in salads or with meat, chicken or fish.

beet marinated eggs (1)beet marinated eggs (5)

beet marinated eggs (6)beet marinated eggs (7)

beet marinated eggs (9)beet marinated eggs (13)


Cook with pleasure!


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