Prepare to transform ordinary hard-boiled eggs into a culinary masterpiece that will tantalize your taste buds and impress your guests! These vibrant Pickled Eggs in Pickled Beet Juice are not just a recipe, but a flavor adventure that combines the rich, earthy tones of beets with the creamy texture of perfectly cooked eggs. Whether you're looking for a show-stopping appetizer, a unique protein-packed snack, or a conversation-starting addition to your next gathering, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 hard boiled eggs
- 1 jar pickled beet juice
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Carefully peel the hard-boiled eggs, ensuring the entire shell is removed and the egg whites remain smooth and intact.
- In a clean glass jar or container, combine the pickled beet juice, sugar, and salt. Stir thoroughly until the sugar and salt are completely dissolved.
- Gently place the peeled hard-boiled eggs into the pickled beet juice mixture, ensuring they are completely submerged.
- Cover the container with a tight-fitting lid or plastic wrap to prevent contamination.
- Refrigerate the eggs in the pickling liquid for at least 24 hours to allow the eggs to absorb the vibrant color and tangy flavor of the beet juice.
- For best results, let the eggs pickle for 48-72 hours, which will intensify the color and flavor profile.
- When ready to serve, remove the eggs from the pickling liquid using a clean slotted spoon.
- Slice the pickled eggs in half or serve whole as a tangy appetizer or protein-rich snack.
- Store any remaining pickled eggs in the refrigerator, submerged in the beet juice, for up to 5-7 days.
Tips
- Choose fresh, high-quality eggs and ensure they are thoroughly hard-boiled with no soft or runny yolks.
- Use a clean, sterilized glass jar to prevent any unwanted bacterial growth during the pickling process.
- For the most vibrant color and intense flavor, allow the eggs to pickle for the full 48-72 hours.
- If you prefer a milder flavor, you can start tasting the eggs after 24 hours of pickling.
- Make sure the eggs are completely submerged in the beet juice to ensure even coloring and flavor absorption.
- For added complexity, consider adding whole peppercorns or a few slices of fresh garlic to the pickling liquid.
- Always use clean utensils when handling the pickled eggs to maintain food safety.
- These pickled eggs make an excellent garnish for salads, charcuterie boards, or as a standalone protein-rich snack.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 1g
Protein: 6g
Fat: 5g
Saturated Fat: g
Cholesterol: 185mg
