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.
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.
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.
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.
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.