Pickled Eggs with Beets

We are up to our ears in eggs this time of year, which is a good problem to have if you ask me. We love eggs! But it does get a little boring eating them scrambled day in and day out, so I’ve been coming up with fun ways to prepare them, and this recipe for pickled eggs with beets is one of my favorites for this time of year.

Not only does it make the eggs taste delicious, but you get pickled beets in your jar as well, which not only helps to infuse a deep pink color into the eggs, but make for a fun flavor accompaniment as well. I personally like adding both ingredients to my salads, or eating them together on a plate as a midday snack.

For this recipe, you can use either one half-gallon mason jar or two quart-sized jars as I have done here. And although the recipe calls for 18 eggs, I always like to hard-boil a few extra just in case any of my shells break.

Believe it or not, these pickled eggs will keep in your fridge for up to a month, but they never last that long around here. I hope you like them as much as we do. Enjoy!

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Pickled Eggs with Beets

Yield: 18

Author: A Wooden Nest

Pickled pink eggs that are beautiful for spring.

Ingredients

• 18 hard-boiled eggs
• 4-6 beets
• 2 cups of the beet cooking water
• 2 cups apple cider vinegar
• 1 cup sugar
• 1 pinch of salt, or to taste

Instructions

1. Trim the tops and roots off your beets, and boil in water for 20-30 minutes, or until fork tender. Remove and let cool.
2. Reserve two cups of the water you used to boil your beets. If the water is brown, add a splash of vinegar or lemon juice to bring it back to a deep beet color.
3. Peel beets once cool. Leave whole or slice into quarters.
4. Using either 1 half-gallons mason jar or 2 quart-sized mason jars, gently jar up your eggs and beets, taking care not to squish the eggs.
5. Pour 2 cups of the reserved beet cooking water in a medium pot with 2 cups apple cider vinegar, 1 cup sugar and a pinch of salt. Place over a burner over medium heat for 3-5 minutes or until sugar has dissolved. Remove from heat.
6. Ladle the liquid in jars over the eggs and beets.
7. Place a lid on each jar and store in the refrigerator for up to one month.

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