Description
Vibrant fuchsia beet pickled eggs with a tangy, slightly sweet brine and creamy yolks, perfect for snacking, salads, and party platters.
Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- 2 medium beets, cooked and thinly sliced
- 2 cups white vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 tablespoon kosher salt
- 1 small red onion, thinly sliced
- 1 teaspoon whole black peppercorns
- 1 large bay leaf
Instructions
- Prepare the eggs: Place eggs in a pot, cover with cold water, bring to a boil, then simmer 10–12 minutes. Transfer to an ice bath and peel once cool.
- Make the brine: In a saucepan, combine vinegar, water, sugar, salt, red onion, peppercorns, and bay leaf. Add sliced beets and bring to a gentle boil, stirring to dissolve sugar and salt.
- Sterilize the jar: Rinse a large glass jar and lid with hot water and let drain.
- Layer the jar: Add peeled eggs to the jar, alternating with beet and onion slices for even color.
- Pour the brine: Carefully pour the hot beet brine over the eggs until fully submerged. Tap the jar to release air bubbles.
- Chill and pickle: Seal, cool to room temperature, then refrigerate at least 24 hours. Rotate the jar once daily for even coloring.
- Serve: For best flavor and color, wait 3–5 days. Slice, season to taste, and enjoy chilled.
Notes
- Note: The longer the eggs sit, the deeper the color and flavor.
- Use glass instead of plastic to prevent staining and odor retention.
- Cool eggs in an ice bath for easier peeling and smoother whites.
- Taste the brine before pouring and adjust sugar or vinegar to preference.
Nutrition
- Serving Size: 1 egg
- Calories: 90
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg
Keywords: beet pickled eggs, pickled eggs, Pennsylvania Dutch, appetizer, snack, salad topping, make-ahead