Pickled Eggs
Pickled eggs are tangy, brightly-colored, and easy to make with pantry staples and a simple beet brine. A delicious snack or side dish that's ready in just 48 hours!
Servings: 12 eggs (2 pint jars)
Equipment
- 2 pint jars (I use 742 Weck jars)
Ingredients
- 2 cups water
- 1 large red beet diced
- 2 cups white vinegar
- 1 tbsp kosher salt
- 3 tbsp granulated sugar
- 12 large hard-boiled eggs
Instructions
- Prepare the brine: In a small saucepan, combine water and the diced beet. Bring to a boil, reduce to a simmer, cover, and cook until the beet is tender, 15-20 minutes. Add the vinegar, salt, and sugar. Stir and bring to a simmer over medium heat. Continue to simmer until the sugar and salt are dissolved, about 3-4 minutes. Remove from the heat and set aside to cool.2 cups water, 1 large red beet, 2 cups white vinegar, 1 tbsp kosher salt, 3 tbsp granulated sugar
- Fill the jars: Add the hard-boiled eggs to two sterilized jars, leaving about ½-inch headspace.12 large hard-boiled eggs
- Add the brine: Once cooled, strain the brine to remove the diced beets. Fill the jars so that the brine covers the eggs fully. Fit with lids and place the jars in the refrigerator for 48 hours before consuming.
Video
Notes
This recipe is made for 2 pint jars. I love to keep my quick pickles in 742 Weck jars, which are just about 1 pint.
Nutrition
Serving: 1egg | Calories: 94kcal