Spicy Beet Pickled Eggs Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
24 eggs
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Calories
116 kcal
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Course
Appetizer, Condiments, Snacks
Spicy Beet Pickled Eggs Recipe
Description
Spicy Beet Pickled Eggs begin by boiling whole beets until tender, then peeling and slicing them. Hard-boiled eggs are prepared by boiling and cooling to facilitate easy peeling. The beet cooking water is combined with sugar, salt, and apple cider vinegar to form a flavorful brine. Additional spicy and aromatic ingredients, such as sliced sweet onion, jalapeño, dill sprigs, mustard seeds, and cloves or star anise, are layered in pint jars along with eggs and beet slices. The jars are filled with the prepared brine and refrigerated, allowing the flavors to meld and eggs to absorb the brine's color and taste. This process yields eggs with a balance of sweet, spicy, and savory notes, ideal as a snack or salad addition.
Ingredients
- 1 bunch red beet 3-4 average size beets
- 1 ½ cups apple cider vinegar
- 1 cup granulated sugar
- 1 tablespoon salt
- 24 egg hard-boiled
- 1/4 sweet onion cut into slices
- 1 jalapeño sliced
- 3-5 dill sprigs
- 1 teaspoon yellow mustard seeds
- 8 whole cloves or 4 star anise
Instructions
- Scrub and trim the beets. Set a large pot over high heat. Add the beets and enough water to cover with 1 inch of water. Boil for 30-35 minute, until the beets are fork tender. Remove the beets to cool, and reserve the beet water.
- In a separate pot, place 24 eggs in enough cold water to cover them by one inch. Once the water starts to boil set a timer for 12 minutes. After the timer goes off, set the pot in the sink and run cold water into the pot until the eggs are cold. (Or add enough ice to the pot to cool them down.) Then peel the eggs.
- Once the beets are cool enough to handle, use your fingers to peel off the skins. Cut the beets into quarters, then slice into ½ inch pieces.
- Pour 1 cup of warm beet water into a large measuring pitcher. Add in the sugar and salt and stir until fully dissolved. Then mix in the apple cider vinegar.
- Slice the onion, jalapeno, and roughly chop the dill.
- Add 6 peeled hard boiled eggs to each pint jar. Layer in chunks of beet, onion, and sliced jalapeno. Then to each jar add a pinch of chopped dill, ¼ teaspoon whole mustard seeds, and 2 whole cloves or 1 star anise.
- Pour the beet pickling liquid into each jar, filling them close to the top.
- Screw on the lids, and refrigerate for at least 10 days, but 2 weeks is better. Keep the eggs in the fridge for up to 4 months.
Notes
- For quicker preparation, pre-cooked pickled beets from the store can replace boiling fresh beets; adjust salt quantities accordingly.
- Hard-boiled eggs can be cooked and chilled days before pickling for convenience.
- To make peeling easier, prick a small hole in the eggshell's wide end and add vinegar to the boiling water; cool eggs promptly after boiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24eggs
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 116kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 187mg | 62% |
| Sodium | 357mg | 15% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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