Pickled Eggs (Red Beet Pickled Eggs)

 

These purple eggs were a staple growing up.  Mom would always have a couple of cans of red beets on hand so she could make pickled eggs at any time.  Though I must admit that with that rarely did we wait 24 hours to start eating them, they were lucky to pickle for an hour.

The Pickled Eggs are best when pickled for at least 3 days before you dig in.  They are best when the pickle flavoring causes the entire white to turn purple.  And how can we forget those pickled beets, ohh so good!  An added bonus, two recipes in one.

You find these eggs on many catering displays but the outside is red, but you do not get the same flavored as if you left them pickle fully.

Don’t forget the added benefit.  The pickling juice. . . Yep the pickling juice. . . Many people out there believe apple cider vinegar does wonders and this recipe can be made with white or apple cider vinegar, so drink a few tablespoons several times a day and get the added benefit there without the hard vinegar taste.

Enjoy

 

Pickled Red Beet Egg Ingredients

 

Make the hard boiled eggs.

Place the eggs in single layer in a deep pot and cover at least one inch deep with cold water.  Place on stove, bring to a boil over high heat.  When the water boils, remove from the heat and cover with a lid.  Allow to sit for 12 minutes. (Medium eggs about 8 minutes, extra large eggs about 15 minutes)

Drain the water and fill the pot with cold ice water and allow the eggs to chill for 10 minutes before peeling.

hard boiled eggs in ice water to be shelled.

hard boiled eggs in ice water to be shelled.

 

Peel the eggs and place inside of a storage jar.  I like using a half=gallon sized mayo jar.

 

Prepare the pickling liquid..

 

Open the red beet cans and drain the juice into a measuring cup.  It should measure about 1-1/2 cups, if needed add water,  It is ok to have more,  Place the red beets into the jar with the hard boiled eggs.

Place the red beet juice into 2 quart pot.  All the granulated sugar.  Measure out the vinegars for 1-1/2 cups.  You can use all distilled white vinegar, apple cider vinegar or a combination.

Beet juice, vinegars and sugar in pot being brought to a boil.

Beet juice, vinegars and sugar in pot being brought to a boil.

Bring this pot to a boil, stirring to dissolve the sugar.  Turn off the heat and carefully pour the hot beet juice over the hard boiled eggs and red beets.  If you need more liquid in the jar, just add additional water until the eggs are covered.

Place a lid on the jar and carefully shake the jar to mix everything up.  Allow to cool before placing in the refrigerator. For the fist day or two, it is a good idea to shake the jar often to allow the eggs to turn and color fully.

Red Beets and eggs in jar, topped with juice.

Red Beets and eggs in jar, topped with juice.

It is best to let the pickled red beet eggs sit for at least 24 hours to absorb the flavors,  I personally like having the eggs sit at least 3 days before eating.

 

Enjoy.

Pickled Eggs (Red Beet Pickled Eggs)
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Hard boiled eggs and red beets in a sweet pickling solution turn the eggs red while instilling a sweet flavor. Let them marinate at least a day before eating. These puppies get better as they age.
Servings Prep Time
12 eggs 10 minutes
Cook Time Passive Time
10 minutes 1 day
Servings Prep Time
12 eggs 10 minutes
Cook Time Passive Time
10 minutes 1 day
Pickled Eggs (Red Beet Pickled Eggs)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Hard boiled eggs and red beets in a sweet pickling solution turn the eggs red while instilling a sweet flavor. Let them marinate at least a day before eating. These puppies get better as they age.
Servings Prep Time
12 eggs 10 minutes
Cook Time Passive Time
10 minutes 1 day
Servings Prep Time
12 eggs 10 minutes
Cook Time Passive Time
10 minutes 1 day
Ingredients
  • 12 each Eggs hard boiled and peeled
  • 2 cans Red Beets about 1 pound cans, small whole or sliced
  • 1.5 cups Vinegar white distilled (or apple cider vinegar) (or a combination of the two)
  • 1.5 cups granulated sugar
  • water as needed
Servings: eggs
Units:
Instructions
  1. Open the can of red beets and drain the juice into a measuring cup. You should end up with 1-1/2 cups, if necessary add water to get the 1-1/ cups.
  2. Place the red beets and hard boiled eggs into a large glass jar, set aside. (I use a 1/2 gallon glass pickle jar,)
  3. To the red beet juice, add the vinegar and sugar. Stir to mix and heat on the stove on medium heat to dissolve the sugar. Allow to cool slightly, then pour the juice mixture over the eggs. The juice should cover the eggs completely, if it does not, top it off with until until the eggs are covered. Place the lid on the jar, shake and refrigerate.
  4. Once or twice a day, give the eggs a shake to help eliminate the white spots you get from the eggs touching each other. Enjoy
Recipe Notes

These eggs make a great deviled egg.  When sliced in half (if not aged too long) you see the red outer ring, the white and the yolk.

Optional - some people add a cinnamon stick, cloves and/or a small sliced onion.

Vinegars - this recipe works great with any combination of white or apple cider.  I have also used red wine vinegar.

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