Tickled Pink Pickled Eggs or Pretty in Pink Pickled Eggs
Brighten up your table with these stunning Tickled Pink Pickled Eggs, also playfully known as Pretty in Pink Pickled Eggs! Perfected with a vibrant beet-infused brine, these eggs are as beautiful as they are delicious, boasting a tangy, subtly sweet flavor with hints of garlic, black peppercorns, and optional warm clove. With just 15 minutes of prep time, this easy recipe transforms humble hard-boiled eggs into show-stopping snacks, delightful salad toppers, or unique appetizers. The rich magenta hue deepens over time, making these eggs a striking addition to any spread. Simple yet impressive, these pickled eggs are a must-try for fans of bold flavors and aesthetic appeal.
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Recipe Information
Ingredients
- 12 pieces Large eggs
- 1 piece Medium beet, peeled and sliced
- 2 cups Distilled white vinegar
- 1 cup Water
- 1 cup Granulated sugar
- 1 tablespoon Salt
- 2 pieces Garlic cloves, peeled
- 1 teaspoon Black peppercorns
- 4 pieces Whole cloves (optional)
- 1 piece Bay leaf
Instructions
Place the eggs in a single layer in a medium saucepan. Cover them with cold water so the water level is about an inch above the eggs.
Bring the water to a boil over medium-high heat. Once it reaches a boil, remove the saucepan from heat, cover it with a lid, and let the eggs sit for 10-12 minutes.
While the eggs cook, prepare an ice bath by filling a large bowl with ice and water.
Once the eggs are done, transfer them immediately to the ice bath to cool for about 5 minutes. Once cooled, gently peel the shells off the eggs and set them aside.
In a separate saucepan, combine the sliced beet, distilled white vinegar, water, granulated sugar, salt, garlic cloves, black peppercorns, cloves (if using), and bay leaf. Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt.
Once the mixture reaches a boil, reduce the heat to low and simmer for 5 minutes to allow the flavors to meld. Remove from heat and let it cool to room temperature.
In a large glass jar or container with a tight-fitting lid, arrange the peeled eggs. Pour the cooled beet and vinegar brine over the eggs, ensuring they are fully submerged.
Seal the jar tightly and refrigerate for at least 24 hours, though for best results, let the eggs pickle for 2-3 days to develop a deeper pink color and more robust flavor.
When ready to serve, remove the eggs from the brine, slice, and enjoy as a snack or addition to your favorite dishes. Refrigerate any leftover eggs for up to 1 week.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 8061 mg | 350% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 209.3 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 476 mg | 37% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1440 mg | 31% | |
*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.
