Beet Pickled Eggs

Beet pickled eggs might be familiar to you (are you from Pennsylvania?) or completely foreign, but either way they’re a must try for CSA members! Pickled beets are a farm favorite, a sweet and easy snack great to have on hand. I’ve had beet pickled eggs on my list to try for a while, mostly for their vibrant color so when a neighbor dropped off some extra eggs it was a no-brainer. Any farmer or CSA member is sure to have beets on hand! Serve the finished eggs and beets as a salad garnished with fresh herbs or technicolor deviled eggs! I left my eggs in the liquid for 5 days, if you want just the edges to turn pink take them out after a day or two.

Beet Pickled Eggs

Using apple cider vinegar adds a sweetness to the pickling liquid that is a great compliment to the beets. This recipe starts with cooked beets, I like to cut them in wedges and bake them in a foil packet. While the beets are baking boil the eggs. If you’ve ever had eggshells that stick I used a pretty easy method this time and came out with perfect eggs. Cover the eggs in cold water and bring to a boil. Turn off the heat and cover for 15 minutes. Remove the eggs from the water and gently crack each shell, then place in ice water. You can also peel the eggs in the water for even easier peeling.

Beet Pickled Eggs

While the beets bake simmer the pickling liquid. I like the garlic but if you have onions you can also toss some in. Place the beets in a quart size mason jar and then carefully stack the eggs on top. Pour the pickling liquid over the eggs, being sure to cover them completely.

Beet Pickled Eggs

Beet Pickled Eggs

Beet Pickled Eggs adapted from Food & Wine

2 medium size beets, peeled and cut into eighths
1 cup apple cider vinegar
1 cup water
3 garlic cloves sliced
3 tablespoons sugar
2 teaspoons whole black peppercorns
1 tablespoon salt
6 hard-cooked large eggs, peeled

Preheat the oven to 400°F. Wrap the beets in foil and bake for one hour until a fork easily pokes through.

Boil the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil then turn off heat and cover. Let sit for 15 minutes. Gently crack each egg before placing in a bowl of ice water. Let eggs cool completely, then carefully peel.

Make pickling liquid. Simmer vinegar, water, sugar, salt, garlic, and peppercorns over medium heat until salt and sugar are dissolved. Place beets in a quart size mason jar. Gently layer eggs on top. Pour liquid over beets and eggs being careful to completely cover the eggs. Let sit at room temperature for 2 hours then transfer to the refrigerator for up to a week.


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