Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Pin
Beet-Pickled Eggs
The addition of cooked beets to the pickling liquid transforms the egg whites from a white to a deep purple color.
Ingredients
1
beet
4
sprigs
thyme
1 + ¼
cup
red wine vinegar
6
hard-boiled eggs
¼
red onion
(cut into 1/8” slices)
¾
cup
white granulated sugar
Instructions
Combine beet with thyme and ¼ cup red wine vinegar.
Cover with 1 inch of water and bring to a boil.
Cook for 90 minutes or until beet is completely cooked through.
Remove beet from cooking liquid and allow to cool slightly.
Peel skin off the beet using a paper towel, and cut beet into 4-8 pieces.
In a small pot, combine 1 cup red wine vinegar with ¾ cup white granulated sugar and 1 cup of water
Heat until all the sugar is dissolved.
When all the sugar is dissolved and the mixture reaches a simmer, remove from heat.
Fill a cleaned container with layers of beet pieces, sliced red onion, and hard-boiled eggs.
Pour the sweetened red wine vinegar and water mixture over the top of the beet, onion, and hard-boiled eggs until the contents are completely covered.
Cover the mixture and allow to sit in the fridge for 24-48 hours.
Enjoy the pickled eggs, beets, and onions as a snack whenever you want!
Notes
These purple pickled eggs can keep in the fridge for a week.