Pickled eggs and beets are a delightful combination of tangy and sweet flavors, perfect for adding a splash of color and taste to any meal. This recipe offers a unique twist on traditional pickling by combining the earthy sweetness of beets with the savory essence of hard-boiled eggs. The vibrant pink hue of the eggs makes them a visual treat, while the pickling process infuses them with a distinctive flavor. Enjoy these pickled eggs and beets as a snack, salad topping, or as part of a charcuterie board.
Ingredients
- 6 large eggs
- 3 medium beets, peeled and sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 2 cloves garlic, peeled
- 1 bay leaf
- Optional: 1 small onion, sliced
Instructions
- Prepare the Eggs:
- Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let sit for 10-12 minutes.
- After the eggs have cooked, transfer them to an ice bath to cool for about 5 minutes. Peel the eggs and set aside.
- Cook the Beets:
- In a separate pot, cover the sliced beets with water and bring to a boil. Reduce heat and simmer for about 20-25 minutes, or until tender. Drain and set aside.
- Make the Pickling Brine:
- In a saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, garlic, and bay leaf. If using onion, add it to the brine. Bring to a boil, stirring until the sugar and salt have dissolved. Remove from heat and let cool slightly.
- Combine and Pickle:
- In a large jar or airtight container, layer the cooked beets and peeled eggs. Pour the warm pickling brine over the eggs and beets, ensuring they are fully submerged.
- Refrigerate:
- Seal the jar or container and refrigerate for at least 24 hours to allow the flavors to develop. For the best flavor, let them sit for 2-3 days before serving.
- Serve:
- Enjoy the pickled eggs and beets as a snack, in salads, or as part of a charcuterie board. They will keep in the refrigerator for up to two weeks.
