Pickled Eggs with Beets: A Vibrant & Flavorful Recipe
Are you looking for a unique and delicious appetizer or snack? Look no further! This recipe for pickled eggs with beets combines the classic tang of pickled eggs with the earthy sweetness of beets for a truly unforgettable flavor experience. This recipe is perfect for potlucks, parties, or simply enjoying a flavorful treat at home. It's surprisingly easy to make, and the beautiful color makes it a showstopper!
Ingredients You'll Need:
- For the Pickled Eggs:
- 6 large eggs
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- 1 teaspoon black peppercorns
- 1 bay leaf
- For the Beet Infusion:
- 2 medium beets, peeled and roughly chopped
- 1/4 cup water
Instructions: A Step-by-Step Guide
Hard-Boiling the Eggs:
- Prepare the Eggs: Gently place the eggs in a single layer in a saucepan. Cover them completely with cold water, adding about an inch extra.
- Bring to a Boil: Bring the water to a rolling boil over high heat.
- Reduce Heat & Simmer: Once boiling, immediately remove the pan from the heat, cover, and let the eggs sit in the hot water for 10-12 minutes for perfectly hard-boiled eggs.
- Ice Bath: After simmering, immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
Preparing the Beet Infusion:
- Simmer the Beets: While the eggs are cooling, combine the chopped beets and 1/4 cup of water in a small saucepan. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the beets are very tender.
- Blend the Beets: Once tender, carefully drain the beets and transfer them to a blender or food processor. Blend until smooth. You can strain the mixture for a smoother, less pulpy result, if desired.
Pickling the Eggs:
- Peel the Eggs: Once the eggs are cool enough to handle, gently peel them under cold running water. This helps to remove the shells easily.
- Combine Pickling Liquid: In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, and bay leaf. Bring to a simmer over medium heat, stirring until the sugar and salt are completely dissolved.
- Add Beet Infusion: Stir in the blended beet mixture into the pickling liquid.
- Add Eggs to Jar: Carefully place the peeled hard-boiled eggs into a clean glass jar.
- Pour Brine Over Eggs: Pour the hot beet-infused pickling liquid over the eggs, ensuring they are completely submerged.
- Cool & Refrigerate: Allow the jar to cool completely to room temperature before sealing and refrigerating. The eggs will be ready to enjoy after at least 24 hours, but they will develop more flavor if left to pickle for several days or even a week.
Tips for Success:
- For a deeper beet color: Use more beets or let the beet mixture simmer longer.
- Adjust the sweetness: If you prefer a less sweet pickle, reduce the amount of sugar.
- Experiment with spices: Add other spices like dill, mustard seeds, or garlic cloves for extra flavor.
Serving Suggestions:
These pickled eggs with beets are a delightful addition to any gathering. Serve them as a standalone appetizer, or include them on a cheese board or charcuterie platter. They also make a great addition to salads or sandwiches.
Enjoy your vibrant and flavorful pickled eggs with beets! Remember to share this unique recipe with your friends and family.
