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My family is a family of pickle lovers. Pretty much anything salted, brined, vinegared or marinated will be a guaranteed hit in my house. I’m not sure when pickled eggs first came on my radar, but I made them for the first time probably about 15 years ago and my husband and I ate them as fast as I could make em.
Fast forward to earlier this year and I saw a photo somewhere of a bright magenta egg. “What strange sorcery is this?”, I thought to myself. I started researching how to make these wonderfully psychedelic looking eggs, and discovered that they are made using beets. They have apparently been around forever and are a classic Pennsylvania Dutch recipe.
I tried a bunch of different recipes before I finally got it 100% right. I started by just throwing a few peeled hard boiled eggs into the leftover brine from some store bought pickled beets. The results were yummy, but not quite brightly colored enough for me. I tried chopping a fresh beet into pieces and placing those with the eggs in a basic pickle brine, but again, the color just wasn’t that intense. I finally stumbled upon a recipe from Bon Appetit which sounded pretty good. I tried it and the results were lovely to look at (finally!), but I really thought the flavor was not pickle-y enough for me. So, after some tweaking, I came up with this recipe. Bright in color, salty, vinegary, and sugar free, they hit the nail on the head for me.
Beet Pickled Eggs
Bright magenta pink in color, these surprising looking eggs taste just as amazing!
- 8 eggs
- 2 cups water
- 1/4 cup kosher salt
- 1 beet
- 2 cups white vinegar
Prepare hard boiled eggs. Bring a medium pot of water to a boil. Carefully drop the eggs into the boiling water, 1 at a time. Reduce heat and simmer the eggs for 13 minutes. Carefully remove the eggs from the boiling water and drop into a bowl of ice water to halt cooking. Wait until cool enough to handle, then peel. This method of cooking the eggs should result in an easy to peel egg with bright yellow yolks.
In a glass container, microwave the 2 cups of water for 2 minutes, until very hot. Add the salt and stir until completely dissolved. Set aside to cool.
Using a box grater, grate the beet and place in a glass jar big enough to hold all the eggs. Place the peeled eggs in the jar with the beets. Pour the salt water mixture over the top, then add the vinegar. Stir to combine, then place a lid on the jar.
Refrigerate the eggs overnight to achieve the level of pinkness in the photos shown. The eggs may be left in the brine for more or less time depending on your taste and level of pinkness desired.
Recipe NotesThe finished pickled eggs may be removed from the brine and kept in a covered container in the refrigerator until ready to eat, for up to 3 days.
In my research for this kitchen experiment I came across some other ideas for pickled egg colors and flavors. Apparently, brining the eggs with purple cabbage results in a bright bluish purple egg. Adding turmeric will give you a nice bright yellow and carrots, a vibrant orange. How pretty would this be for Easter? What a unique way to customize a tray of deviled eggs too!
So, do you think you will give it a try? Comment below with your thoughts.