Pickled red beet eggs

Pickled red beet eggs

Today we are making an interesting and unusual appetizer from eggs, pickled red beet eggs. The dish looks beautiful and has a piquant taste.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Egg Pickling (min.) 12 hours
Total Time 12 hours 35 minutes
Course Appetizer
Cuisine European
Servings 6 people
Calories 6 kcal


  • 1 saucepan
  • 1 teaspoon
  • 1 grater
  • 1 mix bowl optional jar


  • 6-8 pcs egg
  • 1 pc beet
  • ½ tsp salt
  • 1 tsp sugar
  • 2 pcs bay leaf
  • 5-6 pcs pepper black peas
  • 30 ml vinegar


  • Prepare everything you need.
    Necessary ingredients for cooking pickled red beet eggs
  • Boil the eggs hard. This is a very important moment, only if you cook for at least 10 minutes after boiling, and then pour cold water and let cool, you can easily peel them.
  • Add salt and sugar to the saucepan, add peppercorns and bay leaf.
    ½ tsp salt, 1 tsp sugar, 5-6 pcs pepper, 2 pcs bay leaf
    Salt, sugar, pepper, bay leaf
  • Bring to a boil, add vinegar.
    30 ml vinegar
  • Grate fresh beets and place in the hot solution. Stir, cover and let stand for 10 minutes.
    1 pc beet
  • Peel the eggs, trying not to damage the egg white. Place in a spacious container. They should be placed freely. Pour the marinade, straining it through a sieve.
    6-8 pcs egg
    Filling eggs with marinade
  • Leave in a cool place for 12-24 hours.
    Eggs filled with marinade
  • Pickled beet eggs are ready.
    Marinating eggs
  • The egg white becomes dense, with a light marinade taste, the yolk remains the same in taste and texture.
    Pickled red beet eggs


Calories: 6kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.05gCholesterol: 4mgSodium: 34mgPotassium: 15mgFiber: 0.3gSugar: 0.2gVitamin A: 31IUVitamin C: 0.2mgCalcium: 7mgIron: 0.2mg
Keyword easter, eggs




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