Red Beet Pickled Eggs Recipe
Red Beet Pickled Eggs are a vibrant and tangy snack featuring hard-boiled eggs soaked in a flavorful mixture of beet juice, apple cider vinegar, and sugar. This traditional pickled treat offers a beautiful deep red color and pairs perfectly with sandwiches, salads, or as a standalone appetizer.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes plus 2-7 days for pickling
- Yield: 18 servings
- Category: Pickling
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Eggs
- 18 hard-boiled eggs (peeled)
Pickling Liquid
- 3 cans (15 ounces each) whole red beets, including juice
- 3/4 cup apple cider vinegar
- 1/3 cup granulated sugar
Instructions
- Boil the eggs: Place the eggs in a large saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let the eggs sit for 12 minutes. Drain the hot water and immediately transfer the eggs to an ice bath to cool completely. After cooling, peel the eggs and set them aside.
- Prepare the pickling liquid: Open the cans of whole red beets and pour all the beet juice into a medium saucepan. Add apple cider vinegar and granulated sugar to the beet juice. Set the beets aside for the moment. Heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved and the liquid is warmed through.
- Layer eggs and beets: In a large glass jar or container, layer the peeled hard-boiled eggs and whole beets alternately. Carefully pour the warm beet juice mixture over the eggs and beets, ensuring they are fully submerged in the liquid.
- Pickle and chill: Cover the container tightly with a lid or plastic wrap. Refrigerate the eggs for at least two to three days before eating to allow flavors to develop. For the most vibrant red color and richest flavor, let the eggs pickle for about one week. Store the pickled eggs in the refrigerator for up to two weeks.
Notes
- Using freshly boiled eggs ensures the best texture and flavor absorption.
- The longer the eggs marinate, the more pronounced the beet flavor and color will be.
- Store pickled eggs in a non-metal container like glass to prevent any metallic taste.
- This recipe yields 18 pickled eggs, perfect for parties or meal prep.
- Always keep pickled eggs refrigerated and consume within two weeks for food safety.
Find it online: https://bitezly.com/red-beet-pickled-eggs-recipe/
