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Pickled Eggs Recipe

This pickled eggs recipe gives pickled eggs a touch of spice along with a good, strong punch of tartness from vinegar, and an interesting pink color from beetroot. Appealing both visually and tastewise!
  • cook TIME 15 mins
  • prep TIME 15 mins
  • total TIME 12 hr 30 mins
  • INACTIVE TIME 12 hr
Course: Side DishCuisine: British
Keyword: how to make pickled eggs, pickled egg recipe, pickled eggs
Servings: 8 servings
Calories: 72 kcal

Ingredients (6)

  • 8 eggs *
  • 8 oz fresh beetroot
  • 1 1/2 cups water
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/8 tsp salt

INSTRUCTIONS

1

Put 8 eggs in a pot and cover with cold water. Bring to a boil. Turn off the cooker and let the eggs stand in the hot water for about 8 minutes for firm but creamy yolks (check out How to Boil Eggs.)

Step 1 Boil eggs
2

Process 8 oz beetroot through a juicer.

Step 2 Make beetroot juice
3

In a small saucepan, bring 1 1/2 cups water, beetroot juice, 1/2 cup sugar, 1/8 tsp salt, and 1/2 cup white vinegar to a boil. Remove the pan from heat.

Step 3 Make the brine
4

Peel the whole eggs.

Step 4 Peel the eggs
5

Put the eggs into a glass jar. Pour the brine mixture over to submerge. For best results, cover and chill for at least 12 hours before serving.

Step 5 Submerge the eggs

Nutrition

Serving: 1 serving | Calories: 72 kcal | Fat 5 g | Saturated Fat 2 g | Trans Fat 0 g | Polyunsaturated Fat 1 g | Monounsaturated Fat 2 g | Cholesterol 186 mg | Sodium 71 mg | Potassium 69 mg | Carbohydrate 1 g | Fiber 0 g | Sugar 1 g | Protein 6 g | Vitamin A 80 IU | Vitamin C 0 mg | Calcium 28 mg | Iron 1 mg