Introduction
Beet Pickled Eggs are a vibrant, tangy, and slightly sweet twist on traditional pickled eggs. Known for their stunning pink color and unique flavor, they’re not only eye-catching but also delicious. Often served as appetizers, snacks, or in salads, beet pickled eggs are a fun way to enjoy protein-packed eggs with a flavorful kick.
History
Pickled eggs originated as a way to preserve eggs before refrigeration was common. In Pennsylvania, USA, especially among the Amish and Pennsylvania Dutch communities, beet pickled eggs became a staple. They were simple to make, stored well, and offered a colorful, tasty addition to meals. Over time, they’ve become a nostalgic dish and a favorite at picnics, potlucks, and family gatherings.
Ingredients
• 6 hard-boiled eggs, peeled
• 1 cup cooked beets (fresh or canned), sliced
• 1 cup beet juice (from the can or cooking liquid)
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon sugar (optional, for sweetness)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic (optional)
• 1 bay leaf (optional)
Instructions
1. Boil the Eggs: Place eggs in a pot of water, bring to a boil, then simmer for 10–12 minutes. Cool under cold water and peel.
2. Prepare the Brine: In a saucepan, combine beet juice, vinegar, water, sugar, salt, and optional spices. Bring to a simmer and stir until sugar dissolves. Remove from heat and let it cool slightly.
3. Layer the Jar: In a clean glass jar or container, layer the beets and eggs.
4. Pour the Brine: Pour the warm brine over the eggs and beets until fully covered.
5. Pickle: Seal the jar and refrigerate for at least 24 hours (best after 3–5 days for full flavor and color).
6. Serve: Slice in halves or quarters and serve as desired!
Method
• Cooking: Boiling and simmering (eggs and brine)
• Preservation: Pickling in acidic brine
• Storage: Keep refrigerated in an airtight jar for up to 1–2 weeks
Formation
The vinegar and beet juice work together to preserve the eggs and infuse them with a vibrant pink color. Over time, the color penetrates deeper into the egg, and the flavor intensifies. The sugar balances the acidity, and spices add depth.
Benefits
• Rich in Protein: Eggs provide a high-quality source of protein.
• Natural Color: No artificial dyes—just beets!
• Good for Gut Health: Vinegar can help with digestion.
• Low in Carbs: Great for keto or low-carb diets.
• Make-Ahead Friendly: A perfect snack you can prep days in advance.
Nutrition (per egg – approx.)
• Calories: 70–80
• Protein: 6g
• Fat: 5g
• Carbs: 1–2g
• Sugar: 1g
• Sodium: 150mg
(Nutrition may vary depending on brine ingredients and egg size)
Conclusion
Beet Pickled Eggs are a classic with a modern twist. They combine simple ingredients to create a beautiful and flavorful dish that’s versatile and nourishing. Whether you’re a foodie, meal prepper, or just someone looking to try something new, these eggs offer color, taste, and nutrition in one bite.
Who Loves Beet Pickled Eggs?
• Home cooks who enjoy preserving and fermenting.
• Fitness lovers for a quick, protein-packed snack.
• Vegetarians (who eat eggs) looking for something different.
• Picnic fans—they’re great for cold outdoor spreads.
• Aesthetic eaters—because they look as good as they taste!