Pickled Eggs with Beet Juice


Make these rosy-colored pickled eggs with beet juice and pickling spice, and add a wow factor to salads, cheese boards, or a platter of deviled eggs.

Prep Time:
20 mins
Additional Time:
7 days
Total Time:
7 days 20 mins
12 eggs


  • 2 ½ cups water

  • 1 cup white vinegar

  • 1 cup pickled beet juice (from canned pickled beets)

  • ½ cup red wine

  • 1 clove garlic, chopped

  • 1 bay leaf

  • 1 teaspoon pickling spice

  • ½ teaspoon salt

  • 12 large hard boiled eggs, shells removed

  • 1 medium onion, sliced into rings


  1. Combine water, vinegar, beet juice, and wine in a large non-reactive glass bowl or jar. Add garlic, bay leaf, pickling spice, and salt; mix well. Add eggs and onion rings. Cover tightly and refrigerate for 1 week before serving.

Editor's Note:

Nutrition data for this recipe includes the full amount of pickling liquid and onion. The actual amount consumed will vary.

Nutrition Facts (per serving)

107 Calories
5g Fat
7g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 107
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 260mg 11%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 7g
Vitamin C 2mg 8%
Calcium 34mg 3%
Iron 1mg 6%
Potassium 146mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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