Beety Pickled Eggs
Beety Pickled Eggs are a vibrant and tangy snack that combines hard-boiled eggs with the earthy flavor of beets. The beets not only add color but also a touch of sweetness to the pickling brine. These eggs are perfect for a protein-packed snack or as a colorful addition to salads and appetizers.
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk
- 1 jar with a lid
- 1 slotted spoon
- 1 set measuring cups and spoons
Ingredients
- 6 large eggs
- 1 cup beet juice fresh or canned
- ½ cup white vinegar
- ¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon garlic powder
- optional fresh dill or bay leaf for added flavor
Instructions
- Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let sit for 10 minutes.
- While the eggs are cooking, prepare the pickling brine by whisking together the beet juice, white vinegar, sugar, salt, black peppercorns, mustard seeds, and garlic powder in a mixing bowl until the sugar dissolves.
- Transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs under running water for easier peeling.
- Place the peeled eggs in a jar and pour the prepared pickling brine over the eggs, ensuring they are fully submerged. Optionally, add fresh dill or a bay leaf for extra flavor.
- Seal the jar tightly and refrigerate for at least 24 hours for the flavors to develop, preferably letting them sit for 3-5 days for best results.
- When ready to serve, remove the eggs from the brine and slice them for salads or enjoy them whole as a snack.
Notes
The longer the eggs sit in the brine, the more intense the flavor and color will become.
Leftover pickling brine can be reused for another batch of eggs or stored in the refrigerator for future use.
Be sure to use gloves or wash your hands thoroughly after handling beets, as they can stain your skin.