Ever wonder what goes into one of those giant plastic jars of reddish eggs on the counter at random gas stations? Me neither. But I do love a good pickle, and according to Portlandia you can pretty much pickle anything. These beet pickled eggs are tangy, beautiful, and taste amazing. Not just the eggs, though. Spoon the pickled beet shreds on a sandwich, a cheeseburger, or in a salad – zippy!

Great for snacking on, in a salad, a sandwich, and fancy-looking appetizers. Deviled, plain, however you like a hard-boiled egg, you’re going to go over the moon for beet pickled eggs.

See that image? No filter there – they really are that vibrant. The deviled filling included the yolks, which had a thin beet-red ring around them. That tint made the filling slightly orange instead of the typical yellow. Fun!

Beet Pickled Eggs

Ingredients

  • 9 hard boiled & peeled eggs
  • 1 small beet, grated
  • 2/3 c distilled white vinegar
  • 2/3 c apple cider vinegar
  • 1/4 c filtered water
  • 1 t kosher or sea salt (not table salt)
  • 1/2 T sugar
  • 4 garlic cloves, smashed
  • 1 dash fresh cracked pepper
  • 1/2 t red pepper flakes

Instructions

  • Wash, hard boil, and peel the eggs. I use an Instant Pot since it makes for perfectly peel-able eggs every time. But however you hard boil yours, the smoother the peeled egg, the prettier these will turn out.
  • Pack the peeled eggs into a clean quart-size mason jar or similar glass resealable container.
  • Wash and grate the fresh raw beet
  • Make the brine on the stovetop: combine all the other ingredients including the grated beet in a small sauce pan and simmer the over medium heat until the salt and sugar fully dissolve and everything seems combined. remove from the burner to cool somewhat.
  • Allow the brine to cool a little (so its not scalding), and then pour it into the jar over the eggs. Get as much of the beets in the jar as possible, then top off with the liquid. If you happen to run out of brine, add another splash of apple cider vinegar.
  • Add a tight-fitting lid and move the jar to the refrigerator right away. 
  • Let beet pickled eggs sit and infuse for at least a couple of days. The longer they steep, the deeper the beet color and the more tangy the eggs will become. If some eggs are pressed up against the sides of the jar (leaving un-dyed white spots), or if any are floating up above the brine level, gently shake the jar every couple of days to move things around.
  • If some eggs are touching the sides of the jar (its all white where they touch, or if any are floating up above the brine level, gently tip and shake the jar every couple of days to move things around. This is where not packing too many eggs in the jar works to your advantage.
  • You can store eggs in the refrigerator for up to 3 months - but they'll be gone much sooner.

Adapted from DeannaCat