Rosy Pickled Eggs
Elevate your snack game with these vibrant and tangy Rosy Pickled Eggs, a visually stunning and flavor-packed twist on a classic treat. Infused with the natural hues of a sliced beet and a zesty blend of white vinegar, garlic, mustard seeds, and black peppercorns, these hard-boiled eggs transform into a rosy delight that’s as beautiful as it is delicious. With just 15 minutes of prep, this easy pickling recipe creates eggs that boast a subtly sweet and tangy flavor, making them the perfect addition to salads, sandwiches, or charcuterie boards. Allow them to steep in the refrigerator for at least 24 hours (48 for a deeper color and flavor) and enjoy their striking pink exterior and deliciously seasoned bite. Ideal for snacking or for impressing guests at your next gathering, these pickled eggs are a must-try for fans of creative and colorful cooking!
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Ingredients
- 12 pieces Large eggs
- 1 medium beet Cooked beet (peeled and sliced)
- 2 cups White vinegar
- 1 cup Water
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 2 cloves Garlic cloves (peeled and smashed)
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
Directions
Step 1
Place the eggs in a large pot and cover them with water. Bring to a boil over medium-high heat and let them boil for 9 minutes.
Step 2
Carefully transfer the eggs to a bowl of ice water to cool for at least 5 minutes. Once cooled, peel the shells off the eggs and set aside.
Step 3
In a medium saucepan, combine the sliced beet, white vinegar, water, sugar, salt, garlic cloves, black peppercorns, and mustard seeds.
Step 4
Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt dissolve, about 5 minutes. Remove the saucepan from the heat and let the pickling liquid cool to room temperature.
Step 5
In a large, clean glass jar or container, arrange the peeled hard-boiled eggs. Pour the cooled pickling liquid (along with the beet slices and spices) over the eggs, ensuring they are fully submerged.
Step 6
Seal the jar tightly with a lid and refrigerate for at least 24 hours, though 48 hours or longer is recommended for deeper flavor and a more vibrant pink color.
Step 7
When ready to serve, gently remove the eggs from the pickling liquid. Slice in half to reveal the rosy exterior and enjoy as a snack or addition to salads and sandwiches.
Nutrition Facts
| Serving size | 1519.1 grams (1519.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1373 |
| Total Fat 61.40g | 79% |
| Saturated Fat 18.10g | 91% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 2232mg | 744% |
| Sodium 3284mg | 143% |
| Total Carbohydrate 125.00g | 45% |
| Dietary Fiber 2.90g | 10% |
| Total Sugars 106.30g | |
| Protein 74.80g | 150% |
| Vitamin D 480IU | 2400% |
| Calcium 426mg | 33% |
| Iron 14mg | 76% |
| Potassium 1513mg | 32% |
Source of Calories