Description
Vibrant beet pickled eggs deliver a tangy twist on classic preserved proteins. Purple-hued eggs marinate in a zingy vinegar bath, creating a visually striking appetizer you’ll crave at potlucks and picnics.
Ingredients
Scale
Primary Ingredients:
- 6 eggs
- 1 15-ounce (425 grams) can of sliced beets with juice
Aromatic and Flavoring Ingredients:
- 4 dill sprigs
- ½ sweet onion, sliced
- 2 teaspoons black peppercorns
- 2 teaspoons mustard seeds
Pickling Liquid Ingredients:
- 1 cup (240 milliliters) distilled white vinegar
- ¼ cup (50 grams) sugar
- 2 tablespoons kosher salt
Instructions
- Carefully select fresh, large eggs and place them gently in a medium-sized saucepan, ensuring they are fully submerged in cold water by approximately 1 inch (2.54 centimeters).
- Bring the water to a rolling boil over high heat, then reduce the temperature to maintain a gentle simmer for exactly 10-11 minutes to achieve perfectly hard-boiled eggs.
- Immediately drain the hot water and transfer the eggs to a bowl filled with ice water, allowing them to cool completely for 3-4 minutes to stop the cooking process and prevent green rings around the yolks.
- Gently tap each egg on a hard surface and roll to create small cracks, then carefully peel under running cool water to remove the shells smoothly.
- Slice the peeled eggs in half or quarters, depending on preference, and set aside while preparing the pickling ingredients.
- Layer fresh dill sprigs, thinly sliced red onions, and cooked beets at the bottom of a clean, sterilized 32-ounces (946 milliliters) glass jar.
- Arrange the peeled eggs attractively on top of the vegetables, creating an visually appealing layered effect.
- In a small saucepan, combine white vinegar, granulated sugar, kosher salt, whole black peppercorns, and yellow mustard seeds with water.
- Heat the pickling liquid over medium heat, stirring continuously until the sugar and salt completely dissolve, approximately 2-3 minutes.
- Carefully pour the hot pickling liquid over the eggs and vegetables, ensuring complete coverage and leaving minimal air pockets.
- Allow the jar to cool to room temperature for 30-45 minutes, then secure the lid tightly and refrigerate for a minimum of 24 hours and up to 5 days for maximum flavor infusion.
Notes
- Vibrant beet-stained eggs transform ordinary appetizers into a showstopping culinary creation.
- Marinating for 24-48 hours allows deep flavor penetration and stunning purple-pink coloration.
- Crisp dill, sharp vinegar, and aromatic peppercorns craft a complex, zesty taste sensation.
- Mustard seeds introduce a subtle, spicy complexity that elevates the entire pickled egg experience.
- Refrigerated storage keeps these protein-packed delights fresh and delicious for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 183
- Sugar: 6 g
- Sodium: 1,350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 372 mg