Pickled Eggs Recipe

Pickled Eggs Recipe

Photos of Pickled Eggs Recipe

How To Make Pickled Eggs

These pickled eggs are picked with rich flavors of fruity cardamom, tangy apple cider vinegar, and earthy beet juice, for a delicious side to any meal!

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



  • 1beet,peeled, roughly chopped into 1 to 2 inch sized pieces, cooked
  • 1cupbeet juice
  • 1cupapple cider vinegar
  • ¼onion,sliced
  • cupgranulated sugar
  • 3cardamom pods
  • 1star anise
  • 6eggs,peeled, hard cooked


  1. Peel the eggs and place in the bottom of a clean, quart-sized glass jar.

  2. In a medium saucepan, add the vinegar, beet juice, onion, sugar, and spices. Bring to a boil and cook, uncovered, for about 5 minutes, until the sugar has dissolved and the onions are translucent.

  3. Remove from heat and let cool a few minutes.

  4. Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. Place some or all of the cooked beets in with the eggs in the jar. Secure close the jar’s cover.

  5. Serve after a few days, and enjoy!

Recipe Notes

  • Refrigerate up to a month.
  • The eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.


  • Calories: 132.07kcal
  • Fat: 4.22g
  • Saturated Fat: 1.36g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 1.62g
  • Polyunsaturated Fat: 0.86g
  • Carbohydrates: 16.00g
  • Fiber: 1.19g
  • Sugar: 14.08g
  • Protein: 6.12g
  • Cholesterol: 159.96mg
  • Sodium: 91.79mg
  • Calcium: 36.62mg
  • Potassium: 220.53mg
  • Iron: 1.28mg
  • Vitamin A: 69.58µg
  • Vitamin C: 2.26mg
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