These zesty pink beet pickled eggs are the perfect flavorful snack, appetizer, and addition to meals. Not to mention that these homemade pickled eggs are also super simple to make!
I love naturally colored foods, pickled foods, and eggs – so these pink beet pickled eggs are a long time in the making. Tangy, flavorful, with a zing of acidity – these pickled eggs are perfect served as a snack, appetizer, or addition to multiple meals. Plus, they are super simple to make and have very little hands-on time.
All you need are some fresh eggs, pickled beetroots, and a simple homemade pickling brine – and away you go. The amount of time you leave the eggs to sit in the liquid will determine how pickled they are and how far the pink permeates the egg whites. It’s really as simple as that!
How To Make Pickled Eggs
There are a few methods that you can go about using when it comes to making any pickling brine. This includes methods where the ingredients are heated, only some are heated, and even heat-free.
Some argue that by boiling the brine, you can infuse the flavors better. Though I usually just chuck everything in a jar and mix and have always loved the results.
Luckily, the process is so simple that you can really experiment to find what you prefer. You can also experiment with additional flavorings – such as herbs and spices, for the pickling brine, too.
To Heat The Brine
If you want to experiment with heating the pickling liquid.
Simply bring the sugar and vinegar to a boil, stirring until the sugar is completely dissolved. You could also add in your herbs and spices at this point too. Allow to cool before adding the eggs to the mixture.
Ingredients
- Eggs
- Pickled beetroot liquid – a large jar or can
- Apple cider vinegar – I used homemade
- Brown sugar
- Pink peppercorns, salt
You could also add some water to dilute the vinegar mixture – however, we don’t tend to do that as much here in the UK.
Method
First, boil and peel the eggs. For this batch, I hard-boiled the eggs. However, you could also have a slightly soft-boiled yolk too – like these soy-marinated Ramen Eggs.
I know that there are so many different preferred ways of cooking eggs, so I suggest you use your favorite method. I usually cook the eggs for around 6 minutes for a softer center and 10 for hard-boiled. Then, either plunge the eggs into ice water to stop them cooking or run under cold water from the tap.
To prepare the pickling liquid, simply mix all of the ingredients in a large jar. I usually keep a few slices of the pickled beetroot in the brine too.
Add the eggs to the jar and place a layer of parchment paper in the jar to make sure than the eggs are fully submerged in the brine.
Cover and store in the fridge for at least 12 hours. After 12 hours, the eggs will already be ready to eat and ‘slightly pickled’ – though 3 days within the brine is when they’re at their best.
The longer you keep the eggs in the pickling liquid, the deeper the color will penetrate the eggs. Sometimes even managing to reach the yolk. The color can vary from pale pink pickled eggs to deep pickled red beet eggs that are red/purple in tone.
Once pickled, these eggs will last two weeks within the brine. Friends of mine often pickle theirs for a month or even longer – but I’ve yet to experiment with longer than two weeks and err on the side of caution.
How To Use
When the eggs are ready, then cut and garnish however was as you like. You can add this to your favourite noodle soup (like this Japanese-inspired Ramen Noodle Soup), to salads, as a snack, or appetizer.
You can also use these beet pickled eggs to make beautiful pink deviled eggs. simply combine the egg yolks with a little mayonnaise, mustard, salt, pepper, lemon juice, and some fresh herbs and voila!
For Other Colored Pickled Eggs
For other colored pickled eggs: Check out my Naturally Dyed Rainbow Pickled Quail Eggs post. That post shows you how to make eggs that are different shades of purple, yellow, orange, pink, etc.
All you need to do is increase the time you allow regular sized eggs to pickle in the liquid.
Recipe Notes
- Feel free to experiment with different pickling spices such as adding cardamom pods, star anise, cumin, chili, kimchi, mustard seeds, etc.
- For a spicy version, feel free to add a jalapeno or two to the pickling liquid, seeds removed.
- You can use canned beets or cook them yourself and then use the beet juice from the cooked beets.
- TOP HACK: The simplest of all ‘hacks’ is to just buy some jars/cans of pickled beets then use the brine from those for your eggs and allow them to sit for a few days with no additional vinegar or flavorings. Easy peasy!
Related Recipes
- Homemade Easy Pickled Cucumbers Recipe
- Simple Middle Eastern Pickled Turnips
- Naturally Dyed Rainbow Pickled Quail Eggs
- Simple Soy-Marinated Ramen Eggs
- Breakfast Egg Clouds
If you give this beet pickled eggs recipe a try, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Naturally Pink Beet Pickled Eggs
Ingredients
- 6 eggs
- 1 can/jar of pickled beetroot the liquid and a few of the beetroot slices are what's needed.
- ½ cup apple cider vinegar
- 2 tablespoon brown sugar
- ½ tablespoon pink peppercorns
- ½ teaspoon salt
- water (optional) some people like to dilute the acidity of the vinegar with water (1/4-1/2 cup). I usually don't.
Instructions
- First, boil and peel the eggs. For this batch, I hard-boiled the Eggs. However, you could also have a slightly soft-boiled yolk too – like these soy-marinated Ramen Eggs.
- I know that there are so many different preferred ways of cooking eggs, so I suggest you use your favorite method. I usually cook the eggs for around 6 minutes for a softer center and 10 for hard-boiled. Then, either plunge the eggs into ice water to stop them cooking or run under cold water from the tap.
- To prepare the pickling liquid, simply mix all of the ingredients in a large jar. I usually keep a few slices of the pickled beetroot in the brine too.
- Add the eggs to the jar and place a layer of parchment paper in the jar to make sure than the eggs are fully submerged in the brine.
- Cover and store in the fridge for at-least 12 hours. After 12 hours, the eggs will already be ready to eat and 'slightly pickled' – though 3 days within the brine is when they're at their best.The longer you keep the eggs in the pickling liquid, the deeper the color will penetrate the eggs. Sometimes even managing to reach the yolk. The color can vary from pale pink pickled eggs to deep pickled red beet eggs that are red/purple in tone.
- You can use the leftover pickled beet juice (once the eggs are eaten) to pickle a further round of eggs too. Just leave them in the solution for a day or two and they'll become a lovely pink.
Notes
- Feel free to experiment with different pickling spices such as adding cardamom pods, star anise, cumin, chili, kimchi, mustard seeds, etc.
- For a spicy version, feel free to add a jalapeno or two to the pickling liquid, seeds removed.
- You can use canned beets or cook them yourself and then use the beet juice from the cooked beets.
- TOP HACK: The simplest of all ‘hacks’ is to just buy some jars/cans of pickled beets then use the brine from those for your eggs and allow them to sit for a few days with no additional vinegar or flavorings. Easy peasy!
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