Pickled Eggs
User Reviews
5
Pickled Eggs
Description
This recipe begins by simmering diced peeled beets in water until tender, then mixing the cooking liquid with additional water, apple cider vinegar, sugar, and salt to create a brine. Once cooled, the brine is poured over peeled hard-boiled eggs in a jar or bowl. Turmeric may be added to impart yellow color to some eggs.
The eggs must be submerged fully in the brine and refrigerated overnight, with flavors intensifying over 2-3 days as the beets color the whites and infuse taste. The pickled eggs develop a firm white with bright color and a salty, tangy profile balanced by subtle sweetness from the beets.
They are served sliced with a sprinkle of salt and freshly ground black pepper. This recipe yields visually striking eggs with a distinctive pickled flavor suited as snacks, appetizers, or salad toppings.
The eggs can be stored in their brine for up to one week. Different pickling durations produce varied intensity of color and flavor.
Ingredients
- 2 cups water
- 1 medium red or yellow beet peeled and diced
- 1 cup apple cider vinegar
- ⅓ cup sugar
- 2 teaspoons salt plus more for sprinkling, sea salt
- 6 egg peeled, hard boiled
- Turmeric optional, for yellow eggs
- black pepper freshly ground
Instructions
- Combine 1 cup of the water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender. Add the remaining 1 cup water, the vinegar, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature.
- Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl. If you're making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color. Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them. Store in the fridge for up to 1 week.
- When you're ready to eat, slice in half and season with pinches of salt and pepper.
Notes
- Pickling eggs for different times creates varied pink shades, from light (about 12 hours) to dark (2-3 days).
- Store pickled eggs refrigerated in brine and consume within one week.
User Reviews
Overall Rating
5
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