Red Wine and Beet Quick-Pickled Eggs

Add a unique twist to your classic pickled egg recipe by adding your favorite Pennsylvania red wine! The combination of the merlot and red beets makes for a vivid, healthful snack.

Red Wine and Beet Quick-Pickled Eggs

Serves 6
Prep Time Cook Time Total Time
5 min 40 min 45 min


  • 12 eggs
  • 1 (750 ml) bottle Pennsylvania Merlot
  • 1 cup red wine vinegar
  • 1 cup chopped beets
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon black pepper
  • 1 teaspoon salt


  1. Bring a large pot of water to a boil. Using a large spoon, carefully add eggs to pot. Boil eggs for 8 minutes.
  2. Drain eggs and run cold water over them to cool. Peel eggs and set aside.
  3. In a large nonreactive pot, add merlot, vinegar, beets, bay leaf, cinnamon stick, black pepper and salt. Bring to a boil over medium-high heat for 10 minutes then reduce heat. Remove pot from the heat and let cool for 10 minutes.
  4. Pour beet brine into a large container and add eggs. Cover container and refrigerate overnight.
  5. Remove eggs from brine to serve.

Recipe and photo by Dish Works.

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