Beety Pickled Eggs
Beety Pickled Eggs are a vibrant and tangy addition to any meal or as a snack. The rich color from beet juice creates a stunning presentation while infusing the eggs with a distinct flavor. Perfect for gatherings or for adding to salads, they are a delightful twist on traditional pickled eggs.
Equipment
- 1 medium saucepan
- 1 bowl
- 1 whisk
- 1 jar with a lid (quart-sized or larger)
- 1 strainer if using whole beets
Ingredients
- 6 large eggs
- 1 cup beet juice Fresh or bottled.
- ½ cup white vinegar
- ½ cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 2 cloves garlic Sliced.
- 1 to 2 pieces bay leaves
Instructions
- Place the eggs in a medium saucepan, cover them with cold water, and bring to a boil. Once boiling, reduce heat and let simmer for 10 minutes. Remove from heat and let them cool in cold water.
- In a bowl, whisk together the beet juice, white vinegar, water, sugar, salt, black peppercorns, garlic, and bay leaves until the sugar and salt are dissolved.
- Once the eggs are cool, peel them gently under running water to prevent any shell fragments from sticking to the eggs.
- Place the peeled eggs in a jar and pour the pickling liquid over them, ensuring they are fully submerged. If needed, add more beet juice or water to cover.
- Seal the jar with a lid and refrigerate for at least 24 hours to allow the flavors to develop. For optimal taste, marinate for 3-5 days.
- Once ready, remove the eggs from the pickling liquid and serve with salads or on their own as a snack.
Notes
The longer the eggs marinate, the more intense the color and flavor will become.
These pickled eggs can be stored in the refrigerator for up to 1 month.
You can also add spices like red pepper flakes or dill for an extra kick.