Pickled Beetroot With Egg Is The New Recipe To Try | ultimatefoodpreservation.com

Pickled Beetroot With Egg Is The New Recipe To Try [Recipe]

A dish of pickled beetroot with egg may sound a bit weird, but you have to trust me that it will become a popular choice in your house. I love the flavors that acidity brings to the eggs, and when they mix with the sweetness of the beetroot, you get a very powerful combination.

It’s Time To Try This Pickled Beetroot With Egg

Here’s why I make this dish

Some ask me many times why I make this pickled beetroot with egg, and the truth is that it is a personal choice. I do want to say, I was skeptical at first too, but once I tried this, the result was delicious.

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To make this recipe, gather your beetroot, onion, shelled and hard boiled, caster sugar, and vinegar. You can exchange some of these ingredients if you need to. For example, add parsnips, carrots, or canned beets. Instead of onions, you can add celery, leeks, or red onion.

In this case, though, the one thing you have ready is your egg. However, you can use a precooked one, or halves if that’s easier. The flavor will still be there when your product is pickled.

As for the sugar, I love using caster sugar because it dissolves easily and it has a smooth texture. Other good sweeteners are granulated sugar, brown sugar, corn syrup, or honey.

The cooking part is easy, all you need to do is drain your beetroots and save the liquid in a saucepan. I do this part because I use the liquid to mix with sugar and vinegar, creating a tasty sweet and sour flavor.

When the liquid is ready, I add it to the beetroots, eggs, and onions. The pickling process takes a few days, but make sure you keep the mixture refrigerated to prevent spoilage.

I serve this pickled beetroot with egg any time I need an appetizer or as a snack, but I also use them in a salad.

Pickled Beetroot with Egg

Recipe by Gillian Lightman


  • 1 1/4 jars (340 g) beetroot

  • 1 onion, sliced thinly

  • 12 hard boiled eggs, shelled

  • 4 tbsp caster sugar

  • 1/2 cup (120 ml) vinegar


  • Drain beetroot liquid into saucepan
  • Place beetroots, eggs, and onions in a large bowl
  • Mix vinegar and sugar with the beetroot liquid in the saucepan then bring to boil.
  • Lower heat and simmer for 15 minutes.
  • Pour beetroot juice mixture over the beetroots, eggs, and onions.
  • Cover bowl and refrigerate for 1-3 days.


  • Upon refrigeration, the longer you let the jar sit, the better it tastes.