11 Apr
2023
Recipe of the Month for April
Pickled Eggs
Ingredients
- 2 cups water, divided
- 1 medium red or yellow beet, peeled and diced
- 1 cup apple cider vinegar
- ⅓ cup sugar
- 2 teaspoons sea salt
- 6 hard boiled eggs, peeled
- pinch of turmeric, optional, for yellow eggs
- sea salt and freshly ground black pepper, for sprinkling
Instructions
- Combine 1 cup of water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender.
- Add the vinegar, remaining 1 cup water, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature.
- Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl.
- If you’re making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color.
- Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight.
- The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them. Store in the fridge for up to 1 week.
- When you’re ready to eat, season the halves with pinches of salt and pepper.
