Pickled Red Beet Eggs
Transform your hard-boiled eggs into a bold, flavorful, and visually stunning treat with this recipe for Pickled Red Beet Eggs. These vibrant magenta eggs are infused with the earthy sweetness of fresh beets and a tangy punch of vinegar, creating a perfect balance of flavors. Aromatic spices like cloves, peppercorns, and bay leaf (optional but recommended) add a warm complexity to the brine, elevating these eggs into a gourmet delight. With just 20 minutes of prep time and an overnight pickling process, this recipe is a breeze to make and perfect for everything from quick snacks to elegant salad toppings or festive hors d'oeuvres. Packed with rustic charm and a pop of color, these pickled eggs are a must-try for any home cook looking for a unique and delicious twist on traditional pickling recipes.
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Recipe Information
Ingredients
- 12 pieces Large eggs
- 3 medium Cooked beets (peeled and sliced)
- 2 cups Beet juice (from cooking the beets or canned beet liquid)
- 2 cups Vinegar (white or apple cider)
- 0.5 cups Sugar
- 1 cup Water
- 1 teaspoon Salt
- 6 pieces Whole cloves (optional)
- 1 teaspoon Black peppercorns (optional)
- 1 piece Bay leaf (optional)
Instructions
Place the eggs in a large pot and cover them with water. Bring the water to a boil over medium-high heat.
Once the water boils, remove the pot from heat and cover it with a lid. Let the eggs sit in the hot water for 10-12 minutes to fully hard boil.
Transfer the eggs to an ice water bath to cool, then peel the shells off and set the eggs aside.
In a medium saucepan, combine beet juice, vinegar, sugar, water, salt, cloves, peppercorns, and bay leaf. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and let cool slightly.
In a large jar or container with a lid, layer the peeled eggs and sliced beets. Pour the warm pickling liquid over the eggs and beets, ensuring everything is fully submerged. If needed, weigh the eggs down with a small plate or clean object.
Seal the jar or container and refrigerate for at least 24 hours to allow the flavors to develop. For the best flavor and vibrant color, let the eggs pickle for 48 hours or more.
Before serving, gently stir or shake the container to evenly distribute the brine. Remove the eggs and slice them in halves or quarters to showcase their beautifully pink exterior and tangy taste.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 146.5 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 581 mg | 45% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3367 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
