Description
These vibrant Beet Pickled Eggs are as beautiful as they are delicious. The eggs gradually absorb the deep ruby color of the beets while taking on a mildly sweet, tangy flavor that makes them a stunning addition to appetizer platters and holiday tables.
After several days in the brine, each sliced egg reveals a dramatic magenta exterior surrounding its creamy white and golden yolk.
Equipment
Measuring spoons
Slotted spoon
Ingredients
12 hard-boiled eggs, peeled
1 can (15 ounces) sliced beets with juice
1 cup apple cider vinegar
½ cup water
¼ cup granulated sugar
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
2 bay leaves
Instructions
- Place the eggs into a large glass jar.
- Add the sliced beets.
- In a saucepan, combine the beet juice, vinegar, water, sugar, salt, peppercorns, and bay leaves.
- Bring the mixture to a boil, stirring until the sugar dissolves.
- Remove from the heat and cool for 15 minutes.
- Pour the brine over the eggs and beets.
- Cover and refrigerate for at least 48 hours.
Beet Pickled Eggs (Beautiful Ruby-Red Pickled Eggs)
Ingredients
Equipment
Method
- Place the eggs into a large glass jar.
- Add the sliced beets.
- In a saucepan, combine the beet juice, vinegar, water, sugar, salt, peppercorns, and bay leaves.
- Bring the mixture to a boil, stirring until the sugar dissolves.
- Remove from the heat and cool for 15 minutes.
- Pour the brine over the eggs and beets.
- Cover and refrigerate for at least 48 hours.
Nutrition
Notes
For maximum color, refrigerate for 5 to 7 days before serving.
Tried this recipe?
Let us know how it was!Recipe Notes
The longer the eggs remain in the brine, the deeper the color becomes.
For maximum color, refrigerate for 5 to 7 days before serving.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes, plus chilling
Yield: 12 pickled eggs
Difficulty: Easy
Nutrition Information (Per Egg)
Calories: 78
Protein: 6 g
Carbohydrates: 3 g
Fat: 5 g
Saturated Fat: 1.6 g
Cholesterol: 186 mg
Sodium: 210 mg
Fiber: 0 g
Sugar: 2 g
