Spicy Pickled Eggs & Beets

Adding chiles to the spice mix gives these pickled eggs more complex flavor and the beets, those give stunning color.

Spicy Pickled Eggs and Beets
Photo: Blaine Moats
Hands On Time:
40 mins
Total Time:
1 hr 40 mins


  • 2 pound small red beets, trimmed, peeled, and quartered

  • 12 cloves garlic

  • 1 cup water

  • 1 cup sugar

  • 1 cup distilled white vinegar

  • 1 tablespoon kosher salt

  • 1 tablespoon black peppercorns

  • 1 tablespoon crab boil spice mix, such as Zatarain's

  • 6 bay leaves

  • 3 dried arbol chiles

  • 6 hard-boiled eggs


  1. In a large saucepan combine beets and garlic. Cover with lightly salted water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until beets are easily pierced with a knife; drain.

  2. In the same saucepan combine 1 cup water, the sugar, vinegar, 1 tablespoon kosher salt, the peppercorns, spice mix, bay leaves, and arbol chiles. Bring to boiling, whisking to dissolve sugar.

  3. Divide beets, garlic, eggs, bay leaves, and chiles among three clean pint canning jars. Pour hot brine over top to cover, leaving 1/4-inch headspace. Seal. Chill overnight or up to 1 week. Makes 6 servings.

Nutrition Facts (per serving)

284 Calories
5g Fat
50g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 284
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 186mg 62%
Sodium 267mg 12%
Total Carbohydrate 50g 18%
Total Sugars 44g
Protein 9g
Vitamin C 9.3mg 47%
Calcium 67mg 5%
Iron 2.2mg 12%
Potassium 586mg 12%
Folate, total 182.6mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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