Pickled Eggs Recipe

As I sat down at my favorite lunch spot last week, I couldn’t help but notice a vibrant display of colorful dishes.

Among the offerings was a plate of pickled eggs—not just your average snack. I watched as diners paired them with a delightful Italian Pasta Salad, the kind that sparkles with fresh veggies, chickpeas, and zesty dressing. The combination was perfection.

Inspired, I decided to dive deeper into the world of pickled eggs, eager to share my experience with you all.

What Are Pickled Eggs?

Pickled eggs are exactly what they sound like: hard-boiled eggs soaked in a vinegar brine. This process infuses the eggs with tanginess and gives them a punch of flavor.

Traditionally served as a bar snack or appetizer, these little bites pack a surprising punch. They have a beautiful, jewel-toned appearance that turns heads and sparks curious conversations.

Plus, they’re practical—last a while in your fridge and make for a great snack anytime.

The Ingredients

Here’s what you need:

6 hard-boiled eggs, peeled
1 medium beetroot, peeled and cut into 1 to 2-inch chunks, cooked
1 cup fresh beetroot juice
1 cup raw apple cider vinegar
1/4 small red onion, thinly sliced into rings
3 green cardamom pods, lightly crushed
4 black peppercorns
1 whole star anise pod
1 cinnamon stick
1/3 cup organic cane sugar

How to Make Pickled Eggs?

Making pickled eggs is straightforward and involves crafting a sweet and tangy brine that bathes the eggs in flavor over time. Let’s get into the steps!

Step 1: Prepare Your Brine

In a medium saucepan, combine the beetroot juice, apple cider vinegar, sugar, and all the spices.

Bring this mixture to a gentle simmer over medium heat. Stir until the sugar completely dissolves. The fragrant aroma wafting through your kitchen will have you excited for the next steps!

Step 2: Add the Beetroot

Once the brine is simmering, add the beetroot chunks. Let them simmer for about 5 minutes. This softens them slightly and lets them start releasing their color, infusing the brine further.

Step 3: Pack Your Jars

In a clean, sterilized jar, start layering your hard-boiled eggs and the red onion rings. You can use one large jar or several smaller ones, depending on your preference.

Step 4: Pour the Brine

After simmering the beetroot, remove the saucepan from heat. Carefully pour the warm brine over the packed eggs and onions. Ensure the eggs are completely submerged. If needed, add a bit more vinegar to cover.

Step 5: Cool and Refrigerate

Allow the mixture to cool to room temperature. Then, seal the jars and place them in the refrigerator. Now comes the best part—wait! Let the eggs soak for at least 24 hours, but they get even better after a few days. The longer they sit, the more flavorful they become.

Notes

Here are some handy tips for making your pickled eggs a total success:

Use Fresh Ingredients: The better the ingredients, the better the outcome.
Experiment with Spices: This is a chance to personalize your brine. Try adding different spices like dill seeds or garlic cloves.
Safety First: Always sterilize your jars. This prevents any unwanted bacteria from spoiling your eggs.
Be Patient: Pickled eggs are best enjoyed after a couple of days. Give the flavors time to meld.
Use Quality Eggs: Fresh organic eggs yield a better final product.

Storage Tips

Store your pickled eggs in the refrigerator, where they can last for up to 3 months. Ensure they are always submerged in the brine for optimal preservation. Always use a clean utensil when taking eggs out to avoid contamination.

Nutrition Information

Pickled Eggs Recipe Nutrition Facts

Serving Suggestions

When it comes to serving pickled eggs, creativity is key. Here are five delicious ways to enjoy them:

As a Snack: Pop one of these beauties into your mouth straight from the jar for a quick, protein-packed snack. Perfect for after a workout or when you need a small bite.
On Salads: Slice them up and toss them on top of leafy greens with a vinaigrette. They add a lovely tang and color to your salad.
With Charcuterie Boards: Arrange them alongside cured meats, cheeses, and crackers. They provide a zesty contrast that excites the taste buds.
In Sandwiches: Chop them up and mix with mayonnaise for a pickled egg salad. Spread it between two slices of whole-grain bread for a unique twist on a classic.
Topped on Toast: Slice a pickled egg and place it atop buttered toast or on an avocado toast for added flavor.

What Other Substitutes Can I Use in Pickled Eggs?

If you’re looking to switch things up or work with what you have at home, here are five substitutes to consider:

Red Cabbage: Instead of beetroot, use cooked red cabbage for a similar color and unique flavor.
White Vinegar: If apple cider vinegar isn’t handy, white vinegar can step in; however, it will be less flavorful.
Honey or Maple Syrup: For those needing a natural sweetener, honey or maple syrup can replace refined sugar in the brine.
Garlic Cloves: Adding these into the brine will infuse a lovely aromatic quality to the eggs.
Herbs: Fresh herbs like dill or thyme can be added into the jar for a burst of freshness.

As I sat down at my favorite lunch spot last week, I couldn't help but notice a vibrant display of colorful dishes.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Condiment

Cuisine American

Servings

Calories 255 kcal

Equipment

Saucepan

Ingredients

6 hard-boiled eggs peeled
1 medium beetroot peeled and cut into 1 to 2-inch chunks, cooked
1 cup fresh beetroot juice
1 cup raw apple cider vinegar
1/4 small red onion thinly sliced into rings
3 green cardamom pods lightly crushed
4 black peppercorns
1 whole star anise pod
1 cinnamon stick
1/3 cup organic cane sugar