Rosy Pickled Eggs
Elevate your snack game with these vibrant and tangy Rosy Pickled Eggs, a visually stunning and flavor-packed twist on a classic treat. Infused with the natural hues of a sliced beet and a zesty blend of white vinegar, garlic, mustard seeds, and black peppercorns, these hard-boiled eggs transform into a rosy delight that’s as beautiful as it is delicious. With just 15 minutes of prep, this easy pickling recipe creates eggs that boast a subtly sweet and tangy flavor, making them the perfect addition to salads, sandwiches, or charcuterie boards. Allow them to steep in the refrigerator for at least 24 hours (48 for a deeper color and flavor) and enjoy their striking pink exterior and deliciously seasoned bite. Ideal for snacking or for impressing guests at your next gathering, these pickled eggs are a must-try for fans of creative and colorful cooking!
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Recipe Information
Ingredients
- 12 pieces Large eggs
- 1 medium beet Cooked beet (peeled and sliced)
- 2 cups White vinegar
- 1 cup Water
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 2 cloves Garlic cloves (peeled and smashed)
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
Instructions
Place the eggs in a large pot and cover them with water. Bring to a boil over medium-high heat and let them boil for 9 minutes.
Carefully transfer the eggs to a bowl of ice water to cool for at least 5 minutes. Once cooled, peel the shells off the eggs and set aside.
In a medium saucepan, combine the sliced beet, white vinegar, water, sugar, salt, garlic cloves, black peppercorns, and mustard seeds.
Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt dissolve, about 5 minutes. Remove the saucepan from the heat and let the pickling liquid cool to room temperature.
In a large, clean glass jar or container, arrange the peeled hard-boiled eggs. Pour the cooled pickling liquid (along with the beet slices and spices) over the eggs, ensuring they are fully submerged.
Seal the jar tightly with a lid and refrigerate for at least 24 hours, though 48 hours or longer is recommended for deeper flavor and a more vibrant pink color.
When ready to serve, gently remove the eggs from the pickling liquid. Slice in half to reveal the rosy exterior and enjoy as a snack or addition to salads and sandwiches.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 3284 mg | 143% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 106.3 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 426 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1513 mg | 32% | |
*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.
