Pickled Eggs
Published March 28, 2024
- Total Time
- About 1 day
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes, plus 1 day pickling
- Rating
- Comments
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Ingredients
- 1(15-ounce) can small whole or sliced beets (not pickled) (see Tip)
- 1cup distilled white vinegar
- ⅓cup granulated sugar
- 1tablespoon kosher salt (such as Diamond Crystal), plus more for serving
- 6large hard-boiled eggs, peeled
- 1small shallot, thinly sliced (optional)
- 2 to 3large dill sprigs, plus more for serving (optional)
- 1teaspoon whole black peppercorns (optional), plus ground pepper for serving
- ¼teaspoon whole cloves (optional)
- Flaky salt, for serving
Nutritional analysis per serving (6 servings)
156 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 7 grams protein; 417 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a fine-mesh strainer over a large measuring cup or bowl. Drain beets; if needed, add enough water so the beet liquid reaches 1 cup (or pour off and discard any excess to reach this volume). Transfer the beet liquid to a small pot and stir in the vinegar, sugar and salt. Bring to a boil, uncovered, over high heat. Reduce heat to medium and simmer until sugar and salt are dissolved, stirring occasionally, 1 to 2 minutes. Turn off the heat and cool in the pot for 30 minutes.
- Step 2
In a large, wide-mouth glass canning jar (at least 36 ounces), or similarly sized lidded glass vessel, layer peeled eggs with the beets, along with any combination shallot, dill, peppercorns and cloves, if using, alternating all of the ingredients. Once cooled, pour the pickling liquid on top and cover tightly with the lid. Pickle in the refrigerator for at least 24 hours and up to 1 week, then remove eggs and beets from the brine and store in the fridge for up to 1 week following the initial brine. (The color and flavor will deepen the longer the eggs pickle. For more even color, give the eggs a swirl once or twice during the first day of pickling.) To serve, halve and sprinkle with more dill, salt and pepper, if desired.
- The canned beets can be swapped with 2 medium fresh red beets (8 to 10 ounces), trimmed, peeled and cut into 1½-inch pieces. Place them in the bottom of a small pot and cover with 1 inch of water (do not salt). Bring to a boil over high heat, then cover, reduce heat to medium and simmer until fork tender, 20 to 25 minutes. Place a fine-mesh strainer over a large measuring cup. Drain beets; pour off and discard all but 1 cup of the beet cooking liquid (or add enough water so the beet liquid reaches this volume). Return the reserved beet liquid back to the pot, and stir in the vinegar, sugar and salt, then proceed with the recipe as directed in Step 1.
Private Notes
Comments
In my family, we love to add thin sliced onions to the eggs in the pickling juice to marinate along with- delish!
You can absolutely use a jar of already pickled beets. Adjust the sugar. I use a jar of Aunt Nellie’s and it makes for a good base of a dozen plus eggs once you add in some additional water and vinegar.
Apple cider vinegar makes a more interesting pickle. My PA Dutch grandmother would use no other.
Perfect the first time around
Does anyone ever eat the beets?
We make pickled beets with 2 cans of beets, then add the eggs to the brine when the beets are gone or almost gone. Makes room for more beets and more eggs. Common in my Pennsylvania family.