Beety Pickled Eggs
These vibrant and tangy Beety Pickled Eggs are a delightful twist on traditional pickled eggs. Infused with the earthy sweetness of beets and a tangy pickling solution, they make a stunning appetizer or a picnic treat. Perfect for those who love bold flavors, these eggs are not only delicious but also visually appealing.
Equipment
- 1 medium saucepan
- 1 measuring cups
- 1 measuring spoons
- 1 mixing bowl
- 1 whisk
- 1 jar with a lid (quart size or larger)
Ingredients
- 6 large eggs
- 1 cup beet juice from canned beets or freshly cooked beets.
- ½ cup water
- ½ cup white vinegar
- ¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon mustard seeds optional
- ½ teaspoon black peppercorns optional
- ½ teaspoon garlic powder optional
- 1 bay leaf optional
Instructions
- Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium heat.
- Once boiling, reduce the heat to low, cover the pan, and let the eggs simmer for 10 minutes.
- After 10 minutes, remove the eggs from the heat and place them in an ice bath to cool for about 5 minutes. Once cooled, carefully peel the eggs.
- In a mixing bowl, whisk together the beet juice, water, white vinegar, sugar, and salt until the sugar is dissolved.
- If using, add the mustard seeds, black peppercorns, garlic powder, and bay leaf to the mixture.
- In a clean jar, place the peeled eggs and pour the beet juice mixture over them, ensuring the eggs are fully submerged.
- Seal the jar with a lid and refrigerate for at least 24 hours for the flavors to develop.
- Serve chilled as a colorful appetizer or a tangy side dish.
Notes
For a more intense flavor, let the eggs pickle for 3 to 5 days before eating.
You can reuse the pickling liquid for other batches of eggs but should ensure it is boiled before using again to maintain safety.