Beet Pickled Eggs
These vibrant beet-pickled eggs are as striking as they are flavorful. Hard-boiled eggs soak in a tangy brine infused with earthy beets, vinegar, and a touch of sweetness, taking on a gorgeous pink hue. The result is a perfectly balanced bite—slightly sweet, pleasantly tangy, and irresistibly smooth.
Recipe - Mamou #701
Beet Pickled Eggs
Prep Time100 Minutes
Servings6
Cook Time20 Minutes
Ingredients
1 bunch fresh beets, peeled and quartered
1 cup apple cider vinegar
1/3 cup granulated sugar
1 Tbs salt
6 large eggs, hard-boiled and peeled
1 shallot, peeled and sliced
2 large dill sprigs
1 tsp whole black peppercorns
flaky sea salt, for garnish
finely chopped smoked almonds, for garnish
microgreens, for garnish
Directions
- Simmer the beets in one inch of water for 20 minutes until tender. Drain them, reserving one cup of liquid. Set the beets aside. Combine the reserved beets liquid, vinegar, sugar and salt in a saucepan. Bring to a boil. Reduce heat. Simmer until sugar and salt are dissolved. Let cool to room temperature.
- Layer the peeled eggs, beets, shallots, dill and peppercorns in a wide-mouth (quart-sized) canning jar. Pour the cooled pickling liquid over the layers. Refrigerate for at least 24 hours. The color will deepen over time. Store in the refrigerator for up to 2 weeks.
- To serve, slice the eggs. Drizzle with the pickling liquid. Garnish with flaky salt, smoked almonds and microgreens. The marinade makes a great salad dressing or sauce for vegetables of all shapes and sizes.
Nutritional Information
Per Serving (1 egg): Calories: 140, Fat: 5 g (2 g Saturated Fat), Cholesterol: 185 mg, Sodium: 1,250 mg, Carbohydrates: 13 g, Fiber: 1 g, Protein: 7 g.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 6 servings
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Imperial Sugar Pure Cane, Extra Fine Granulated - 4 Pound
$3.79 was $4.29$0.95/lb
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Brookshire's Almonds, Smoke Flavored - 10.25 Ounce
$6.99$0.68/oz
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Nutritional Information
Per Serving (1 egg): Calories: 140, Fat: 5 g (2 g Saturated Fat), Cholesterol: 185 mg, Sodium: 1,250 mg, Carbohydrates: 13 g, Fiber: 1 g, Protein: 7 g.
Directions
- Simmer the beets in one inch of water for 20 minutes until tender. Drain them, reserving one cup of liquid. Set the beets aside. Combine the reserved beets liquid, vinegar, sugar and salt in a saucepan. Bring to a boil. Reduce heat. Simmer until sugar and salt are dissolved. Let cool to room temperature.
- Layer the peeled eggs, beets, shallots, dill and peppercorns in a wide-mouth (quart-sized) canning jar. Pour the cooled pickling liquid over the layers. Refrigerate for at least 24 hours. The color will deepen over time. Store in the refrigerator for up to 2 weeks.
- To serve, slice the eggs. Drizzle with the pickling liquid. Garnish with flaky salt, smoked almonds and microgreens. The marinade makes a great salad dressing or sauce for vegetables of all shapes and sizes.