Beet Pickled Eggs

This Beet Pickled Eggs recipe is a perfect combination of tangy, sweet, and savory flavors. Made with hard-boiled eggs and cooked beets, these pickled eggs are a colorful and healthy snack or appetizer. The pickling brine, made with apple cider vinegar, cane sugar, and kosher salt, gives the eggs a vibrant purple color and a deliciously zesty taste. Ideal for meal prepping or serving at gatherings, these beet pickled eggs are easy to prepare, store, and are sure to impress your guests. Perfect for those who enjoy unique, flavorful snacks with a touch of creativity.

Ingredients:

• 1 package cooked beets
• 6 hard-boiled eggs, peeled
• 1 cup water
• 1 cup apple cider vinegar
• ½ cup cane sugar
• 1 teaspoon kosher salt

Instructions:

1. Place the cooked beets and peeled hard-boiled eggs in a 24-ounce mason jar.
2. In a small saucepan, combine the water, apple cider vinegar, cane sugar, and kosher salt. Bring the mixture to a boil, stirring to ensure the sugar and salt are completely dissolved.
3. Pour the hot liquid mixture over the beets and eggs in the mason jar. Let the jar cool to room temperature.
4. Once cooled, cover the jar and refrigerate for at least 24 hours to allow the flavors to develop.
5. After 24 hours, your pickled eggs are ready to enjoy!

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Why You’ll Love This Recipe

These Beet Pickled Eggs are not only flavorful but also visually striking, with the beets giving the eggs a vibrant purple hue. The tangy, sweet brine perfectly complements the richness of the eggs, making them a delicious and healthy snack or appetizer. Simple to prepare and easy to store, they make for a great addition to your meal prep or a fun side dish for your next gathering.

Tips

• Storage: These pickled eggs will last for up to 1-2 weeks in the refrigerator. Make sure the eggs are fully submerged in the brine for the best results.
• Adjust sweetness: If you prefer your pickled eggs a bit sweeter or less sweet, adjust the amount of cane sugar to your liking.
• Egg size: Medium to large eggs work best for this recipe.

Variations and Substitutions

• Add spices: Experiment with spices such as black peppercorns, garlic, dill, or mustard seeds for added flavor.
• Substitute vinegar: While apple cider vinegar is commonly used, you can swap it with white vinegar or red wine vinegar for a slightly different flavor profile.
• Use fresh beets: If you prefer fresh beets, you can cook them yourself instead of using packaged cooked beets. Simply boil them until tender, peel, and slice before adding to the jar.

FAQs

Q: How long should I refrigerate the eggs before eating?
A: For best results, refrigerate the pickled eggs for at least 24 hours. The flavors will continue to deepen as they sit, and the eggs will absorb more of the pickled brine.

Q: Can I reuse the pickling brine?
A: While you can reuse the brine, it is typically less effective after the first use, as it will have absorbed flavors from the eggs and beets.

Q: Can I make a larger batch?
A: Absolutely! Simply scale up the ingredients and use a larger jar to accommodate more eggs and beets.

Serving Suggestions

• Snack: Serve as a quick, protein-packed snack any time of day.
• Appetizer: Arrange on a platter with crackers or alongside a charcuterie board for a unique addition.
• Salad topping: Slice and add to salads for a colorful and tangy twist.
• Sandwich: Layer sliced pickled eggs and beets on a sandwich or wrap for a bold flavor.

With these easy and flavorful Beet Pickled Eggs, you can enjoy a deliciously tangy treat that’s perfect for any occasion!