Beety Pickled Eggs
Beety Pickled Eggs are a tangy, colorful twist on the classic pickled egg dish. The addition of beet juice not only gives the eggs a vibrant hue but also adds a subtle sweetness that complements the vinegar brine. These beauties are perfect as a snack, appetizer, or salad topping.
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 jar with a lid (e.g., mason jar)
Ingredients
- 6 large eggs
- 1 cup beet juice fresh or canned
- ½ cup white vinegar
- ¼ cup water
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon whole black peppercorns
- 2 cloves garlic crushed
- 1 small onion sliced
Instructions
- Place the eggs in a medium saucepan and cover them with water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
- After 10 minutes, transfer the eggs to a bowl of ice water to cool for about 5-10 minutes.
- In a mixing bowl, whisk together the beet juice, white vinegar, water, sugar, salt, peppercorns, garlic, and onion until the sugar and salt dissolve.
- Once the eggs are cool enough to handle, peel them under running water for easier removal of the shell.
- Place the peeled eggs in a jar and pour the beet juice mixture over them, ensuring they are fully submerged.
- Seal the jar and refrigerate for at least 24 hours before serving, allowing the eggs to absorb the flavors.
- Serve cold as a snack or appetizer, and enjoy!
- For best results, let the eggs marinate for 3-5 days for a more intense flavor and color.
- These pickled eggs can last for several weeks in the refrigerator, making them a great make-ahead treat.
Notes
For best results, let the eggs marinate for 3-5 days for a more intense flavor and color. You can adjust the vinegar and sugar levels to suit your taste preference. These pickled eggs can last for several weeks in the refrigerator, making them a great make-ahead treat.