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Pickled Eggs Recipe
Amy

Pickled Eggs

Pickled eggs are a tangy, vibrant treat that marries creamy yolks with a zesty, spiced brine for a flavor explosion. With just 15 minutes of prep and a quick 20-minute cook time, this recipe is surprisingly simple yet yields a snack that’s both bold and satisfying.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 2 minutes
Total Time 2 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 cups water
  • 1 medium red or yellow beet, peeled and diced
  • 1 cup apple cider vinegar
  • ⅓ cup sugar
  • 2 teaspoons sea salt, plus more for sprinkling
  • 6 hard boiled eggs, peeled
  • Turmeric, optional, for yellow eggs
  • Freshly ground black pepper

Method
 

  1. Combine 1 cup of the water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender.
  2. Add the remaining 1 cup water, the vinegar, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature.
  3. Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl. If you're making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color.
  4. Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight.
  5. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them. Store in the fridge for up to 1 week.
  6. When you're ready to eat, slice in half and season with pinches of salt and pepper.
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