Beet Pickled Eggs

Yield

6 servings · 6 pickled eggs with beets

Cook time

5 minutes

Ingredients

• 6 large hard-boiled eggs, peeled
• 1 can (15 oz) sliced beets, including juice
• 1 cup apple cider vinegar (5% acidity)
• ¼ medium onion, thinly sliced
• ⅓ cup granulated sugar
• ½ teaspoon whole black peppercorns, optional
• 3 whole cloves, optional

Method

1. Place the peeled hard-boiled eggs in a clean, sterilized 1-quart glass jar with a tight-fitting lid.
2. In a 2-quart saucepan, combine the sliced beets and their juice, apple cider vinegar, sliced onion, and sugar.
3. Add the peppercorns and cloves, if using.
4. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
5. Reduce the heat and simmer gently for about 5 minutes, until the onion begins to soften.
6. Carefully pour the hot beet mixture over the eggs, arranging the beets around them. Make sure the eggs are completely submerged.
7. Close the jar and refrigerate immediately. These eggs must remain refrigerated and are not shelf-stable.
8. Refrigerate for at least 24 hours before tasting. For deeper pink color and more developed flavor, allow 1–2 weeks.
9. Remove the eggs with a clean utensil and serve chilled, whole or halved.

Kitchen notes

Timing guide:
Cook time: 5 minutes (brine simmering)

Practical Woman's Secret
The longer the eggs remain submerged in the beet brine, the deeper their pink color becomes. Keep the jar refrigerated at 40°F (4°C) or below and use within 3 months for best quality.