Pickled Eggs with Beets – Old-Fashioned Appalachian Recipe

Now, I know pickled eggs can stir up a little debate—some folks absolutely love ’em, others aren’t sure what to think. But if you grew up anywhere near the Appalachian Mountains, chances are you’ve seen a jar of these ruby-red beauties sitting on Granny’s counter. And once you taste them? Well, you’re hooked.

This version of pickled eggs was passed down through my family in Eastern Tennessee. It’s got beets, vinegar, sugar, and a hit of pickling spice that makes each bite a little sweet, a little tangy, and just salty enough.

So whether you’re new to pickled eggs or a lifelong fan, this is the recipe that brings generations to the table.

🌿 Ingredients for Pickled Eggs with Beets

• 1 dozen eggs, hard boiled
• 2 cups apple cider vinegar
• 1.5 cups sugar (or a little less, to taste)
• 1.5 tablespoons pickling spice
• 2 cans of beets (sliced or whole)
• 1 tablespoon salt (for boiling eggs)
• 1 cup vinegar (for boiling eggs)

🍳 How to Make Old-Fashioned Pickled Eggs

1. Boil the Eggs

Place eggs in a pot with enough water to cover. Add 1 cup vinegar and 1 tablespoon salt. Bring to a boil and cook for 10–12 minutes. Drain and cool. Peel the eggs once they’re cool enough to handle.

2. Make the Pickling Brine

In the same pot, add the 2 cups of apple cider vinegar, sugar, pickling spice, and both cans of beets (juice and all). Simmer everything together for 15 minutes to let the flavors come alive.

3. Pack the Jar

Carefully layer the peeled eggs and beet slices into a large clean jar. Pour the hot brine and beets over the top. Make sure all the eggs are submerged—add more vinegar if needed.

4. Let Them Rest

Seal the jar and place it in the fridge. Let it sit for at least a week—two is even better! The eggs will turn a beautiful deep pink all the way through and soak up that tangy beet flavor.

⚠️ Tips for Perfect Pickled Eggs

• Use a glass jar with a tight-fitting lid to prevent odor and maintain freshness.
• Wait at least 7 days for the best flavor and color.
• Keep them cold! Always store in the refrigerator.
• Customize with red pepper flakes, garlic, or extra mustard seed.

🥚 How to Serve Pickled Eggs

• Sliced on a salad with bacon and cheddar
• As a picnic or potluck side
• Chopped in deviled egg filling for a twist
• Just straight out of the jar as a snack!

Looking for more old-fashioned recipes? Try our buttermilk pie or Southern-style biscuits next.

So tell me—are you a pickled egg lover or still on the fence? Have you tried adding garlic or spice to yours? Let’s swap family tricks in the comments!

Pickled Eggs with Beets

This old-fashioned Appalachian recipe for pickled eggs uses beets, vinegar, and pickling spice for sweet-tangy flavor and beautiful color.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings 12 egg

Ingredients

  

• - 12 hard-boiled eggs
• - 2 cups apple cider vinegar
• - 1.5 cups sugar adjust to taste
• - 1.5 tbsp pickling spice
• - 2 cans beets
• - 1 cup vinegar + 1 tbsp salt for boiling eggs

Instructions

 

• Boil eggs with vinegar and salt. Peel.
• In same pot, simmer cider vinegar, sugar, spice, and beets for 15 min.
• Place eggs and beets in jar. Pour hot brine over.
• Refrigerate at least 7 days before eating.

Notes

- Keep refrigerated at all times.
- Flavor deepens over time.