Pickling eggs using a beet mixture allows you to create a fun presentation using all-natural ingredients.
Beet Pickled Eggs can instantly add a pop of color to a salad or elevate your deviled eggs for any occasion.
Lightly cracking the shells of the egg before soaking them in the beet mixture will allow you to create a marbled appearance.
If you want to achieve a light marbled look, you’ll want to remove the eggs from the beet mixture after 2 hours, but if you want the eggs to have a deeper beet flavor and color, allow them to soak in the mixture for the full 24 hours. Pickling eggs in a beet mixture not only adds a fun element for presentation but creates a different flavor from traditional pickled eggs.
Before you begin the beet picking process, you’ll want to make sure you have the perfect hard-cooked eggs. We recommend simmering for 10 minutes so the yolk is cooked all the way through, but not over done.
- 3 medium-size fresh beets, peeled and thinly sliced
- 2 1/2 cups water
- 1 cup apple cider vinegar
- 1/3 cup sugar
- 1/4 cup table salt
- 1/4 cup thinly sliced red onion
- 1 teaspoon dried crushed red pepper
- 6 large hard-cooked eggs
- Bring beets, water, vinegar, sugar, salt, onion, and dried crushed red pepper to a boil in a medium saucepan over medium-high heat.
- Reduce heat to medium-low; simmer 15 to 20 minutes or until onion is tender.
- Remove from heat.
- Crack eggs all over using back of a wooden spoon.
- Submerge eggs in beet mixture, and let stand 15 minutes.
- Cover and chill 2 to 24 hours.
How to use them: Take your favorite deviled egg recipe up a notch. Add a festive note to salad niçoise. Halve and top with sour cream and caviar or smoked trout roe. Or, serve picnic-style with sea salt, pepper, and a six pack of cold beer.