Ingredients
Beet Pickled Eggs Ingredients
- 1 package cooked beets (about 12-14 ounces)
- 6 hard-boiled eggs, peeled
- 1 cup water
- 1 cup apple cider vinegar
- ½ cup cane sugar
- 1 teaspoon Kosher salt
Instructions
- Prepare the jar: Place the cooked beets and peeled hard-boiled eggs in a clean 24-ounce mason jar, evenly distributing them to ensure maximum flavor infusion.
- Make the pickling liquid: In a small saucepan, combine the water, apple cider vinegar, cane sugar, and Kosher salt. Bring the mixture to a boil while stirring to completely dissolve the sugar and salt, ensuring a balanced sweet and tangy brine.
- Combine and cool: Carefully pour the hot pickling brine over the beets and eggs in the mason jar, making sure the eggs are fully submerged. Let the jar cool to room temperature before sealing it with a lid.
- Refrigerate to pickle: Cover the jar and refrigerate it for at least 24 hours to allow the flavors to meld and the eggs to absorb the pink color and tangy flavor from the brine and beets.
Notes
- For best results, allow the eggs to pickle for 48 hours to deepen the flavor and color.
- Use a glass jar to avoid any reaction with the vinegar.
- These pickled eggs can be stored in the refrigerator for up to 2 weeks.
- To make hard-boiled eggs easily peelable, cool them quickly in ice water after boiling.
- Feel free to add spices such as peppercorns, garlic cloves, or bay leaves to customize the brine.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Pickled Eggs
- Method: No-Cook
- Cuisine: American
- Diet: Halal
