While I might be going out on a limb to say this…I will say it anyway. I can always use a little freshness, something new to change up the same rotating menu cycle of whatever eats for meals. Recently, I’ve been having a bit of a weird craving, I don’t know how to explain it but I’m kind of into the tangy old-school type foods – and this is how I ended up with Pickled Eggs with Beets. I know. Sounds a little bit like something you’d find in a jar on your grandma’s counter. But really, I get it now that I’ve had them! Sweet, tangy, bright, and surreal. In the best way!
This is one of those recipes that feels fancy but is unbelievably easy. A little inspired by Taste of Home, here is exactly how to make them, no trickery, no weird stuff. Just real food that tastes amazing every time.
Ingredients
2 cans (15 ounces each) whole beets
12 large eggs, hard-boiled and peeled
1 cup sugar
1 cup water
1 cup cider vinegar
Directions
Start with draining the beets, but don’t discard all that beautiful red juice. Save about a cup of it. You can throw the rest away, or if you are like me who dislikes wasting, store it in your fridge (great to use as a natural food coloring, or as a tangy base for salad dressing!).
Next, pull out a 2-quart glass jar. Now it’s time to start layering your beets and eggs together. It may look a bit messy at first (like a science experiment) but trust me, it will be worth it!
Next comes the brine. Combine the sugar, water, apple cider vinegar, and the reserved beet juice in a saucepan and bring to a boil. Stir occasionally and enjoy the aroma, sharp, sweet, and vinegary. It’s just how you want it!
Once it is boiling, pour the hot mixture right over your beets and eggs in the jar. Be careful! Let it rest until it reaches room temperature.
Once cooled, lid it up tightly and put it in the refrigerator. The hard part now? Waiting. Allow at least 24 hours for flavors to develop and get that perfect pickled taste. Honestly, the longer they rest, the better they get. They are good for about 2 weeks or more in the refrigerator, although these never last here.
Tips & Variations
Do not overcook the eggs. Seriously, that chalky texture ruins everything. Cook them gently, and you will have these perfect creamy yolks that absorb the pickling brine just how you want them.
If you like heat, throw in some sliced jalapeños when you pour the liquid in. It gives them just enough heat to balance the sweetness. You can add mustard seeds or peppercorns if you want some extra complexity.
Also, if you are entertaining, these make the best party bite! Serve on a bite plate with toothpicks and watch their faces hesitate for a second, grab one, another, and then ask for the recipe.
Just so you know, beets are incredibly versatile. You can roast them in olive oil, salt and pepper until the beets are soft and caramelized, or grate them raw into salads for color and crunch. Puree into soup with some cream if you are looking for comfort food, or make beet hummus (trust me when I say, it is stunning). I have seen beet burgers, which sounds strange but you will never know until you try it and you may find the earthy sweetness shines bright.
But these pickled eggs and beets?! You NOW have a mainstay in my refrigerator. The color brings me joy, and that bright, magenta pink makes me feel like I’m accomplishing something. The tangy taste, sweetness, and nostalgia with brightness gives me joy.
Have them as a snack, sliced onto salads, or at a gathering, just for fun conversation starters, all the recipe will go delectable! Once you try this pickled affair, I won’t be surprised if you wind up with a second jar before the first is even gone!
