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Pickled Eggs Recipe
This pickled eggs recipe gives pickled eggs a touch of spice along with a good, strong punch of tartness from vinegar, and an interesting pink color from beetroot. Appealing both visually and tastewise!
- cook TIME 15 mins
- prep TIME 15 mins
- total TIME 12 hr 30 mins
- INACTIVE TIME 12 hr
Course: Side DishCuisine: British
Servings: 8 servings
Calories: 72 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (6)
- 8 eggs *
- 8 oz fresh beetroot
- 1 1/2 cups water
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1/8 tsp salt
INSTRUCTIONS
1
Put 8 eggs in a pot and cover with cold water. Bring to a boil. Turn off the cooker and let the eggs stand in the hot water for about 8 minutes for firm but creamy yolks (check out How to Boil Eggs.)
2
Process 8 oz beetroot through a juicer.
3
In a small saucepan, bring 1 1/2 cups water, beetroot juice, 1/2 cup sugar, 1/8 tsp salt, and 1/2 cup white vinegar to a boil. Remove the pan from heat.
4
Peel the whole eggs.
5
Put the eggs into a glass jar. Pour the brine mixture over to submerge. For best results, cover and chill for at least 12 hours before serving.
Because eggs don't absorb all nutrition from the brine, we've calculated nutritional values based on the eggs only.
Nutrition
Serving: 1 serving | Calories: 72kcal | Fat 5g | Saturated Fat 2g | Polyunsaturated Fat 1g | Monounsaturated Fat 2g | Cholesterol 186mg | Sodium 71mg | Potassium 69mg | Carbohydrate 1g | Sugar 1g | Protein 6g | Vitamin A 80IU | Calcium 28mg | Iron 1mg