Description
Beety Pickled Eggs are a vibrant and tangy appetizer featuring hard-boiled eggs soaked in a flavorful beet juice and vinegar brine. This easy-to-make recipe combines sweetness, acidity, and spices to create a colorful and delicious snack or side dish with a bright pink hue.
Ingredients
Scale
Eggs
- 6 large eggs
Pickling Brine
- 1 cup beet juice (from canned beets or freshly cooked beets)
- 1/2 cup water
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 teaspoon salt
Spices (Optional)
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon garlic powder
- 1 bay leaf
Instructions
- Boil the Eggs: Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium heat to ensure even cooking.
- Simmer for Perfection: Once boiling, reduce the heat to low, cover the pan, and let the eggs simmer for 10 minutes to achieve a fully hard-boiled texture.
- Cool and Peel: Remove the eggs from heat and immediately transfer them to an ice bath for about 5 minutes. This cools them quickly and makes peeling easier. Carefully peel each egg once cooled.
- Prepare the Pickling Brine: In a mixing bowl, whisk together beet juice, water, white vinegar, sugar, and salt until the sugar dissolves completely, creating a balanced sweet and tangy brine.
- Add Optional Spices: Stir in mustard seeds, black peppercorns, garlic powder, and bay leaf if using, to enhance the brine’s flavor with aromatic notes.
- Combine Eggs with Brine: Place peeled eggs into a clean jar and pour the beet juice mixture over them, making sure all eggs are fully submerged to absorb the flavors evenly.
- Refrigerate and Marinate: Seal the jar tightly and refrigerate for at least 24 hours. This resting time allows the eggs to soak up the vibrant color and distinctive tangy taste.
- Serve: Enjoy chilled as a visually stunning appetizer or a tangy, flavorful side dish that pairs well with a variety of meals.
Notes
- For richer beet flavor, use fresh cooked beet juice instead of canned.
- Adjust sugar quantity depending on your preferred sweetness level.
- Spices are optional but add complexity to the pickling brine.
- Store pickled eggs in the refrigerator and consume within 1-2 weeks for best taste and safety.
- Ensure eggs are fully submerged in the brine to prevent spoilage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 185mg
Keywords: pickled eggs, beet juice, appetizer, tangy eggs, colorful snack, pickling, easy recipe
