Pickled Eggs
This is a great recipe for this time of year as many of you will have an overload of hard boiled eggs around the house.
Truth is – this is a great recipe anytime!
I can not keep enough of these around the house. I’ll make a half a dozen and the next day, they’re gone! I’ll pack them in Hubby’s lunch and someone’s taken them out of his lunch before he even gets to them.
It’s so easy to replenish the eggs over the course of a week.
You start with a pickled beet recipe that’s beautiful unto its self.
Start with a freshl bunch of beets and either them roast them or boil them until soft.
Once cooled, slice the beets and sweet onion…
Add brine and let sit for a day, stirring once in a while.
Once the beets are well brined, add hard boiled eggs to the beet.
Turn every few hours to get a even color making sure the beets are covering the eggs.
Cool over night…
You will end up with these beautiful purple tinged eggs that are delicious by themselves or on a salad.
As the eggs are consumed, just add more eggs to the brine!
Trust me, you will be doing this!
- 1 cup cider vinegar
- ½ cup water
- ½ cup sugar
- ¼ teaspoon pickling spice
- ¼ teaspoon mustard seeds
- ½ sweet onion, thinly sliced
- 1 small bay leaf
- ¾ teaspoon whole black peppercorns
- ¼ bunch fresh dill
- 6 - 8 small to medium size beets
- 6 hard boiled eggs
- Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved.
- Cover and simmer 30 minutes.
- Cool marinade, then chill, covered, 1 day to allow flavors to develop.
- Pour through a fine sieve into a bowl.
- Cook beets in a saucepan of boiling salted water until tender, 1 to 1¼ hours.
- Drain and cool.
- Slip off skins and cut into ½-inch pieces.
- Stir together beets and marinade, then marinate, covered and chilled, 1 day.
- After beets are brined, add hard boiled eggs to brine/beet mixture and cover with beets.
- Turn every few hours until eggs are a deep purple.
13 comments on “Pickled Eggs”
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I keep seeing these pickled eggs – I love the color, I really ought to try them
What a wonderful Lent recipe. I bookmarked it for later. Thanks for sharing with us.
Thanks Veronica! This is a recipe I pull out this time of year – enjoy!
I love the way pickled eggs look, they are just so pretty with the contrasting colors. I have only ever mde them with jarred pickleed beets. Printing your recipe it sounds delish. Have a wonderful weekend.
Suzi – you definitely need to try these with fresh beets! What a difference!
I love the color (very fitting for Easter, indeed) and the idea of using beets! Thank you for sharing this recipe. I will definitely try give it a try.
Recently, I’ve discovered that pickled eggs are a world onto their own, especially if you include infamous Chinese pickled eggs. There are eggs that are pickled in fermented rice, and some use tea and rice wine in the brine. Some are traditionally coated with a particular kind of clay while still in the shell and left to cure for months.
I’ve been meaning to try one of these mad recipes sometime soon, though I must say I do fear for my life a little
This recipe sounds a little safer than the others that you mentioned – especially the clay one! Thanks for stopping by!
When you place the eggs in with the beets, do you refrigerate the mixture? If not, can I?
Definitely refrigerate them!
Do you add the onions before you boil the mixture or afterwards when you add the beets? If afterwards, do you cook the onions at all? Thanks!
You pour the mixture over the beets and the onions. Don’t cook the onions – just use the sweet variety!
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