Chef Trevor Bird's Pink Pickled Eggs

Pretty in pink, these pickled eggs are as good to eat as they are to look at. The key to their pink hue is beet juice!

Prep Time:
10 min
Cook Time:
13 min


  • 2 cups ( 500 mL ) white vinegar
  • 2 cups ( 500 mL ) water
  • 1 tbsp ( 15 mL ) granulated sugar
  • 2 tsp ( 10 mL ) pickling spice
  • ½ tsp ( 2.5 mL ) salt
  • 1 small onion, sliced and separated into rings
  • 12 hard boiled eggs, peeled
  • 2-3 cooked beets, diced


  1. In a medium saucepan, combine the vinegar, water, sugar, pickling spice, salt, and onion.

  2. Bring to a boil over high heat, stirring frequently, just until the sugar dissolves. Remove from the heat.

  3. Place the cooked eggs and beets in a 4 cup (1 L) jar or container with a lid (e.g. a large mason jar).

  4. Pour the hot vinegar mixture over the eggs and beets. Let it cool, then cover with the lid and refrigerate for at least 48 hours before serving.

  5. Serve pickled eggs on their own, or use as a protein to top green salads, grain salads, or potato salads.


If desired, omit the beets and replace 1-1/2 cups (350 mL) of the water with beet juice. (There is about 3/4 cup (175 mL) beet juice in a 14 oz (398 mL) can of cooked beets.) This method will result in slightly paler pink eggs.