Easy 4-Ingredient Pickled Eggs with Beets

If you’re a true pickled egg devotee, this easy 4-ingredient recipe is about to make all of your pickled egg dreams come true. Instead of cooking, peeling, and pickling beets each time you want to enjoy a few pickled eggs, simply use a few jars of store-bought whole or sliced pickled beets instead. For added flavor, add a few cinnamon sticks and a bit of sea salt. These pickled hard-boiled eggs are easy to prepare, absolutely delicious, and won’t leave you with beet-stained hands.

There are two things that I will never turn down if they are homemade; deviled eggs and pickled eggs. And, if you really want to make me grin like a Cheshire cat, serve me up a few pickled beets alongside those eggs. For this hard-boiled egg-loving girl, it doesn’t get much better. So, when I’m craving pickled eggs to eat on their own, top a salad with, or thinly slice for a sandwich, this 4-ingredient recipe is a real godsend. All of my pickled egg dreams come true, without my hands being dyed beet red for days.

Ingredients:

2 (16-oz.) Jars of Pickled Beets (Whole or Sliced)
2 Cinnamon Sticks
1/2 Teaspoon Ground Sea Salt
9 Extra-Large Hard-Boiled Eggs, Peeled

Directions:

Empty the jars of whole or sliced pickled beets and their liquid into a medium stainless steel or non-reactive metal saucepan.
Add the cinnamon sticks and ground sea salt, stir to combine, and then bring the mixture to a boil over high heat.
When the mixture comes to a boil, reduce the heat to medium and cook for 10 minutes, stirring occasionally.
Remove from heat and allow to cool. Discard the cinnamon sticks.
Place the peeled eggs into a large glass jar or container. Pour the beets and their liquid over the eggs, place a lid on the glass jar or container, and then refrigerate.
Use a metal spoon to stir the eggs and beets a few times daily, so they pickle evenly.

Suggestions:

You can use whole or sliced pickled beets for this recipe, or a mixture of the two. Pickled beets are usually located in the canned vegetable section, next to the canned beets.
CLICK HERE to find all of our tips and tricks for making the perfect hard-boiled egg.
This recipe calls for extra-large eggs. You can use whichever size you prefer, however, I highly suggest using larger-sized eggs.
Don’t eat these pickled eggs right away. They taste best after they have been pickled for a few days. Make sure to stir the eggs a few times a day to ensure that they pickle evenly.

Improvements:

For a little added heat, add a sliced jalapeño or two to the beets and liquid when cooking.
Pickled eggs are great on their own, however, they also make a great addition to salads and sandwiches.
Use these pickled eggs to make these Sweet and Sour Deviled Pickled Eggs.
If you finish eating the eggs and beets too quickly, you can reuse the pickled beet juice to pickle additional hard-boiled eggs.

Yum

Easy 4-Ingredient Pickled Eggs with Beets

Ingredients:

2 (16-oz.) Jars of Pickled Beets (Whole or Sliced)
2 Cinnamon Sticks
1/2 Teaspoon Ground Sea Salt
9 Extra-Large Hard-Boiled Eggs, Peeled

Directions:

Empty the jars of whole or sliced pickled beets and their liquid into a medium stainless steel or non-reactive metal saucepan.
Add the cinnamon sticks and ground sea salt, stir to combine, and then bring the mixture to a boil over high heat.
When the mixture comes to a boil, reduce the heat to medium and cook for 10 minutes, stirring occasionally.
Remove from heat and allow to cool. Discard the cinnamon sticks.
Place the peeled eggs into a large glass jar or container. Pour the beets and their liquid over the eggs, place a lid on the glass jar or container, and then refrigerate.
Use a metal spoon to stir the eggs and beets a few times daily, so they pickle evenly.

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