red beet pickled egg recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best red beet pickled egg recipe

I’ve been making red beet pickled eggs for years, and they’re always a hit with my family. The recipe is surprisingly easy to make, and the result is a deliciously sweet and tangy condiment that’s perfect for topping burgers, salads, or using as a side dish.

I love that this recipe is a nod to my Eastern European heritage, where pickling is a common practice. The process of making pickled eggs is also a great way to use up leftover beets and eggs, reducing food waste in our household.

As an added bonus, pickled eggs are incredibly healthy, with beets providing a boost of fiber and antioxidants. My kids love helping me in the kitchen, especially when we’re working on this recipe – it’s a fun and educational experience for them to learn about food preservation and preparation methods.

Red Beet Pickled Eggs

Red Beet Pickled Eggs

4.9 from 1050 votes

Red beet pickled eggs are a vibrant and tangy delicacy, perfect as a snack or appetizer. These eggs are boiled, peeled, and pickled in a mixture of red beets, vinegar, and spices for a burst of flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

6 large eggs
2 medium red beets, peeled and quartered
1 cup white vinegar
1 cup water
2 tbsp sugar
1 tsp salt
1 tsp black peppercorns
1 tsp coriander seeds
1 bay leaf

👨‍🍳Directions

1Place eggs in a saucepan and cover with cold water.
2Bring to a boil over high heat.
3Once boiling, reduce heat to medium and let the eggs simmer for 10 minutes.
4This will ensure the eggs are fully cooked.
5Then, drain the hot water and run cold water over the eggs to cool them down.
6Peel the eggs once they are cool enough to handle.
7While the eggs are cooking, place the red beets in a pot with enough water to cover them.
8Bring to a boil over high heat.
9Once boiling, reduce heat to medium and let the beets simmer for 20-25 minutes, until tender.
10You will know they are done when you can easily pierce them with a fork.
11Drain the beets and let them cool slightly, then chop them into small chunks.
12In a bowl, combine the vinegar, water, sugar, salt, black peppercorns, coriander seeds, and bay leaf.
13Stir until the sugar and salt are fully dissolved.
14Add the chopped beets to the bowl and mix well.
15Place the peeled eggs in a clean jar.
16Pour the beet and vinegar mixture over the eggs, ensuring they are fully submerged.
17Seal the jar tightly.
18Let the eggs marinate in the refrigerator for at least 24 hours before serving.
19The longer they marinate, the more flavorful they will be.

🔧Equipment

Saucepan
Bowl
Jar with lid
Pot
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can adjust the spiciness by adding a pinch of red pepper flakes to the pickling mixture. Store the pickled eggs in the refrigerator for up to 2 weeks.

Red beet pickled eggs are a delightful and versatile dish that can be enjoyed at any occasion. They are easy to make in large batches and store well in the refrigerator, making them a convenient option for busy families. I often make a big batch for family gatherings or potlucks, and they are always a hit.

They can be served as a snack, appetizer, or even as a side dish. The vibrant color and tangy flavor make them a visually appealing addition to any meal. For best results, store them in a sealed glass container.

When ready to serve, simply remove the eggs from the pickling liquid and rinse them under cold water if you prefer a milder flavor. They can be served chilled or at room temperature, depending on your preference. They can be served on a platter with other appetizers or snacks, or on their own as a quick and easy snack.

They can also be sliced and added to salads or sandwiches.

❓ Frequently Asked Questions About Red Beet Pickled Eggs

Q1: What type of beets are best for making pickled eggs?

For this recipe, you’ll want to use red beets as they provide the best color and flavor. You can use other types of beets, but the result will be slightly different.

Q2: Can I use store-bought pickling spice instead of making my own?

While store-bought pickling spice can be convenient, it often contains preservatives and artificial flavorings. Making your own spice blend from scratch allows you to control the ingredients and ensure the best flavor.

Q3: How long do pickled eggs keep in the fridge?

Pickled eggs will keep for several weeks in the fridge when stored properly in an airtight container. However, their flavor and texture will gradually degrade over time.

Q4: Can I make pickled eggs without using vinegar?

Yes, you can make pickled eggs without using vinegar by substituting it with lemon juice or another acidic ingredient. However, keep in mind that the flavor profile may change slightly.

Q5: Are pickled eggs suitable for pregnant women or people with certain health conditions?

Pickled eggs are generally safe for most people to consume. However, if you have any concerns or are pregnant/breastfeeding, consult your healthcare provider before consuming this dish.

Similar Posts