Pickled Beets and Eggs

By David Tanis

Updated May 7, 2026

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Ready In
1 ½ hrs, plus overnight chilling
Rating
5(6)
Comments
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Well-seasoned pickled vegetables are extremely popular in Greece and Turkey. This version also takes hints from Pennsylvania Dutch traditions. It’s best to make the beets at least a couple of days before serving (they’ll keep a week or more in the fridge). They’ll pickle in the same liquid as the eggs, giving them a colorful pink exterior.

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Ingredients

Yield:8 servings

  • 2 pounds medium red beets, peeled (3 to 4 beets)

  • 1 teaspoon fennel seeds

  • 1 teaspoon coriander seeds

  • 1 (2-inch) piece cinnamon stick

  • 1 dried chile de árbol or other dried hot red pepper

  • 3 large garlic cloves, thinly sliced

  • 2 bay leaves

  • ½ cup sugar

  • 2 teaspoons kosher salt (such as Diamond Crystal)

  • 2 cups apple cider vinegar or white vinegar

  • 2 cups water

  • 8 large eggs, boiled 10 minutes, chilled and peeled

  • Lettuce leaves, for serving

  • Fresh cucumber, cut in spears, for serving  (optional)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Cut beets into wedges and place in a heavy nonreactive soup pot or Dutch oven.

  2. Step 2

    Add fennel, coriander, cinnamon, dried chile, garlic, bay leaves, sugar and salt.

  3. Step 3

    Cover with vinegar and 2 cups water, and stir. Set over high heat and bring to a boil. Reduce heat to a simmer, cover and cook for 45 minutes to 1 hour, until beets are fork tender but still slightly firm.

  4. Step 4

    Let beets and brine cool to room temperature. Taste pickle brine and adjust seasoning, if necessary. Add peeled eggs to pot and submerge in brine. (Alternatively, put eggs in a separate container and ladle brine over.) Refrigerate overnight or, preferably, for 2 or 3 days. 

  5. Step 5

    To serve, remove beet wedges and eggs from brine. Serve beets on lettuce leaves, topped with halved pickled eggs. Season cucumber wedges with salt and pepper and add to plate.

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Ratings

5 out of 5
6 user ratings
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Comments

Tom T

Great recipe. Added to salad Nicoise and on its own.

Emala

In south-central PA, it wasn't a picnic without pickled beets and hard cooked eggs. Except -- you just boiled the beets in vinegar, sugar and salt. None of those fancy additions!

Tom T

Great recipe. Added to salad Nicoise and on its own.

Becky

Perfect as is. Just the right seasoning! I wasn’t sure I would like the eggs, but they were the perfect complement to the beets. I might add red onion.

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