How CUTE are these pickled eggs?! They’re my new spring obsession, a grown-up substitute for the Easter eggs I dyed with my family as a kid. Back then, I colored my eggs with little bottles of food coloring, but in this pickled eggs recipe, I use natural ingredients instead. Red beets turn the eggs pink and purple, and a mix of yellow beets and turmeric creates that sunny yellow.
I love keeping a jar of these pickled eggs on hand in the fridge for healthy, protein-packed snacking (though they’d be a fantastic addition to a spring brunch spread, too!). They’re tangy, salty, and a little bit sweet. I hope you love them as much as I do!
How to Make Pickled Eggs
My method for how to make pickled eggs includes 3 main steps: boiling the eggs, making the brine, and chilling. Here’s how it goes:
First, hard boil the eggs. Find my easy method here! After you cook the eggs, cool them in an ice bath for at least 14 minutes. Then, peel the eggs.
Meanwhile, make the brine. In a small saucepan, combine the diced beet and 1 cup water. Bring to a boil, reduce the heat, and simmer until the beet pieces are tender, about 20 minutes. Add an additional cup of water, the vinegar, sugar, and salt, and simmer for another minute, until the sugar dissolves. Remove from the heat and allow the brine cool to room temperature.
Finally, chill! Pour the pickling liquid into a large glass jar or bowl or 2 medium jars. Add the eggs and 1-2 tablespoons of water, if necessary, to make sure they are submerged. Transfer the jar to the fridge to chill overnight. The more time the brine has to penetrate the eggs, the stronger the flavor and the darker the color will be. I like them best after at least 2-3 days in the fridge. They’ll keep for up to a week!
Pickled Eggs Recipe Ingredients
You only need a few basic ingredients to make this pickled eggs recipe:
- Eggs, of course! I hard boil them according to this method.
- Beets – They give the brine its purple or yellow hue. If you want to make yellow pickled eggs, I recommend adding a pinch of turmeric for a more vivid color.
- Apple cider vinegar – It gives the brine its bold, tangy flavor.
- Sugar – It balances the acidity of the vinegar.
- Salt – For savory, salty flavor.
This simple combination makes fantastic pickled eggs, but if you like, you can experiment with adding different pickling spices. Whole peppercorns or mustard seeds would both be excellent!
Find the complete recipe with measurements below.
The Forgotten Truth About Pickled Eggs
FAQ
What are eggs in vinegar called?
What is canning eggs called?
Are pickled eggs healthy to eat?
Why do bars sell pickled eggs?
What are pickled eggs?
Pickled eggs are typically hard-boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later.
What is the best way to cook eggs?
The best way to prepare eggs are shorter and lower-heat cooking methods, as they cause less cholesterol oxidation and help retain most of the egg’s nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. Also, these cooking methods, don’t add any unnecessary calories, like oil.
Where did pickled eggs come from?
German-speaking Anabaptist refugees, who are by now commonly called the Amish, brought their particular variation of the pickled egg to Pennsylvania. The so-called Pennsylvania Dutch created the pickled beet egg, where beets were added to the recipe turning the eggs into a pinkish color.
How do you eat pickled eggs?
The traditional method of eating pickled eggs is with salt and pepper. People will often add food coloring to the solution so that they are more festive. They are also commonly eaten on avocado toast as well as in an egg salad.