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Pickled Eggs And Beets

Pickled Eggs And Beets

Keep a jar of these babies in your fridge at all times--they make a great snack or a nice addition to any salad!

  • Prep Time: 2 hours
  • Total Time: 1 1/2 days
  • Yield: 1 quart


  • 1 pound red beets, stems and leaves removed
  • 1 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon whole black peppercorns
  • 1/8 teaspoon pickling spice
  • 6 large hard-boiled eggs, peeled
  • 1 small yellow onion, peeled and sliced
  • 2 cloves garlic, peeled and smashed
  • Fresh dill sprigs, garnish
  • Sliced French bread, as an accompaniment


  • Preheat the oven to 350 degrees F.

  • Wrap the beets tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours. Remove from the oven, uncover, and let sit until cool enough to handle. When cool, slip the skins from the beets and cut into eighths.

  • In a non-reactive saucepan, combine the vinegar, sugar, peppercorns, and pickling spice. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Remove from the heat and let sit for 2 hours for the flavors to develop. Add the eggs, onions, garlic, and beets and turn to coat evenly. Cover tightly and refrigerate, turning occasionally, until the eggs are a deep pink color, at least 8 hours and up to 24 hours.

  • To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter. Garnish with sprigs of dill and serve with sliced French bread.

Recipe Details