Chef Gosselin’s Pickled Eggs With Beets

Summer is upon us and snacking, quick eats, and small plate items are part of the time of year. I love a good pickled egg and some crackers. Let’s make my childhood go-to snack. My dad was the master at making this with beets. 

2 cans (15 ounces each) mini pickled beets

12 hard-boiled large eggs, peeled

1 cup water

1 cup cider vinegar

6 garlic cloves (whole and peeled)

1/4 sweet onion (sliced)


In a tall mason jar add one jar of pickled beet along with beet juice

Add sliced onion and garlic cloves

Add 6 peeled hard-boiled eggs

Heat water and vinegar in a small sauce pan

Slowly add the hot water and vinegar to the egg and beets in the jar

Cover and allow to sit until room temperature

Transfer to refrigerator and let sit for 2 days. 

Enjoy your eggs and beets with a nice slice of crusty bread or your favorite crackers.


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