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Pickled red beet eggs
Hard-boiled eggs turned magenta in sweet beetroot brine
Red beet eggs are on the table at every Pennsylvania Dutch church picnic and Easter lunch, a jar of shocking-pink eggs sitting in the same sweet-sour brine as the pickled beets. The whites take on colour and tang from the outside in, while the yolks stay creamy. Slice them on a salad or eat them whole with a pinch of salt. Chef's tip: two days in the brine gives a thin pink ring; leave them four days for colour almost to the yolk.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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Fresh ingredients (3)
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Method
0/5 doneStep 1: Simmer the 3 raw beetroot in the 1 ¼ cups water for 20–25 minutes, until a knife slides in easily.
25 minStep 2: Meanwhile, lower the 6 eggs into boiling water and cook for 10 minutes, then cool in cold water and peel.
15 minStep 3: Add the 1 cup cider vinegar, 3 ½ oz sugar, 1 tsp salt and 4 whole cloves to the beetroot and its cooking water and bring back to the boil, stirring until the sugar dissolves. Leave to cool.
10 minStep 4: Pack the eggs, beetroot and 1 small onion into a large jar and pour over the cold brine so the eggs are covered. A common mistake is adding hot brine, which makes the whites rubbery.
5 minStep 5: Cover and refrigerate for 2–4 days, turning the jar once a day. Eat within a week.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 9 g
- Carbs
- 16 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pickled red beet eggs take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of cider vinegar?
- Lemon juice, same amount.
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