Beet Root Pickled Hard Boiled Eggs


I love hard boiled eggs, but this beet root pickled version has to be my new favorite. After I steam my eggs and my beets, I just peel them both and save the beet peel. In an old, clean, pickle jar, along with kosher salt, garlic, bay leaves Sichuan peppercorn and salt, it’s a mild brine that makes the egg whites firm and gives a gorgeous pink hue to the exterior. Festive and fun for any spring event, I love them just as is, or as the base for deviled eggs. Enjoy!


Beet Root Pickled Hard Boiled Eggs

  • Author: Roni Proter
  • Prep Time: 10
  • Cook Time: 24 hours
  • Total Time: 24 hours 10 minutes
  • Yield: 4 1x


Units Scale
  • A dozen large hard boiled eggs, peeled
  • 1 small beet, peeled and sliced into 1/2 inch thick pieces (keep the peel!)
  • 1 tsp Sichuan peppercorns
  • 34 peeled garlic cloves
  • 1 dried bay leaf
  • 1/2 tsp kosher salt
  • 1/3 cup vinegar
  • water
  • 32oz pickle jar, cleaned and sanitized


  1. Place the peels in the jar, along with the beet slices
  2. Add the pepper corn, bay leaf, salt and vinegar, close the lid and give it a gentle shake
  3. Remove the lid, add the hard boiled eggs, you may need a second jar depending on how big the eggs are, and the garlic cloves.
  4. Fill the jar with water to the very top, secure the lid again and give it a gentle shake
  5. Leave out on the counter for an hour, then place in the refrigerator and chill overnight
  6. Remove the eggs and slice in half, serve with salt and fresh cracked pepper

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