- Conestoga Farms - http://grayridge.com/conestogafarms -

Red Wine and Beet Pickled Eggs

Prep Time: 10 minutes | Cook Time: 10 minutes | Makes 6 pickled eggs | Keeps for up to 1 month


  • 1 cup red wine vinegar
  • Pinch sea salt
  • A few allspice berries
  • 1/2 tbsp peppercorns
  • 1/2 tbsp mustard seeds
  • 1 clove garlic, sliced
  • 6 Conestoga Farms Free Run Hard Boiled and Peeled Eggs
  • 1 cooked beet, cut in half or quarters


  • 1 tsp coriander seeds
  • 1 tsp anise or fennel seeds
  • sliced chilli pepper
  • 1/2 tsp crushed red chilli flakes
  • 1 tbsp fresh chopped
  • 1 tsp dried herbs such as thyme or dill
  • 1 tbsp sugar


  1. Add vinegar, water, sugar, salt, allspice, peppercorns, mustard seeds and any other optional add-in dried spices to a small pot and bring to a boil. Remove from heat and allow the brine to come to room temperature.
  2. Place your hard-boiled and peeled eggs into a sterilized Mason jar along with cut beets and any fresh options add-ins like garlic or fresh herbs.
  3. Pour the cooled brine over the eggs, seal and let eggs pickle for at least a day before eating.