Pickled Eggs

Name: Pickled Eggs
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 cups water (divided); 1 medium red or yellow beet (peeled and diced); 1 cup apple cider vinegar; ⅓ cup sugar; 2 teaspoons sea salt; 6 hard boiled eggs (peeled); pinch of turmeric (optional, for yellow eggs); sea salt and freshly ground black pepper (for sprinkling)

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Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 6

Author : Jeanine Donofrio

pickled eggs pickled eggs recipe

Ingredients

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2 cups water (divided)1 medium red or yellow beet (peeled and diced)1 cup apple cider vinegar⅓ cup sugar2 teaspoons sea salt6 hard boiled eggs (peeled)pinch of turmeric (optional, for yellow eggs)sea salt and freshly ground black pepper (for sprinkling)

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Instructions

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Step 1

Combine 1 cup of water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender. Add the vinegar, remaining 1 cup water, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature.

Step 2

Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl. If you're making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color. Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them. Store in the fridge for up to 1 week.

Step 3

When you're ready to eat, season the halves with pinches of salt and pepper.