Beet Pickled Eggs

Beet Pickled Eggs


½ cup Gills' pickled onions

1 cup beets, chopped into 1” pieces

1 cup beet cooking water

2–3 cups pickled onion brine to cover the eggs (depends on the jar and size of chopped beets)

3 pods cardamom

2 star anise

6 hard-boiled eggs, peeled


  1. Cook beets in water. *Save the cooking water
  2. Place eggs in a jar, layering the pickled onions and beets among the eggs.
  3. Combine beet juice and pickled onion brine and pour over the eggs.
  4. Cover, refrigerate and store for a week to blend flavors until the eggs turn pink. 

*You can use whole canned beets and drain the juice from the can for the liquid