American Pickled Eggs

After a week of pickling, the bright color from the beets penetrates through the white and into the edge of the yolk, making an apricot transition from magenta to yellow.

Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 6


  • 6 large hard-cooked eggs, peeled
  • ½ cup beet juice
  • ½ cup water
  • 1 cup white vinegar
  • 1 tsp. minced onion
  • ¼ tsp. dill seed
  • ⅛ tsp. sugar
  • ⅛ tsp. celery seed
  • ⅛ tsp. kosher salt


  • Pack the eggs into a pint jar.
  • In a saucepan, heat the beet juice, water, vinegar, onion, dill seed, sugar, and celery seed over medium-low heat until simmering.
  • Pour the pickling liquid into the jar over the eggs up to ½" from the top. Screw the lid on and let cool to room temperature, then refrigerate for 1 week.
  • Cut eggs into halves and sprinkle with kosher salt to serve.