PICKLED EGGS

Author: Susanne at dishwithme.com

Photography: Susanne at dishwithme.com

PICKLED EGGS

In this house we love anything pickled. All of us. With that being the case, this recipe for pickled eggs is made quite often. Pickled and protein…you can’t beat that with a stick! Well, technically you can, but…

Pickled eggs are very versatile. They are great for snacking, as a side dish, atop a salad, or as an appetizer.

HELPFUL HINTS FOR PICKLED EGGS

THREE DAYS. Three days is the magic number. These eggs taste the best after they have been soaking for three full days.

If you don’t love, or even like, beets, you can leave them out, however, the eggs won’t be the same. Adding the beets and beet juice does not make the eggs taste like beets, but simply adds a nice contrast to the vinegar.

I don’t like eggs boiled to death. You know what I mean, where the yolk is completely dried out and there is that funky green ring around the yolk. Yeah, that’s not supposed to be there. To me, it is a sign of being overcooked. For this reason, I use the cooking method mentioned below.

Actually, the best method I have found to boil eggs is to place the eggs in a large saucepan, or pot, cover them with cold water and cover with a lid. Place heat on high and let the water come to a boil. As soon as the water comes to a boil, remove the pot from the heat. Make sure the lid is on and let sit for up to 10 minutes. I like them at about the 6 or 7 minute mark. Pour the hot water from the pot and let cold water run over the eggs to stop the cooking process.

As always, feel free to experiment by using different spices to change the flavor…the eggs don’t have to be the same every time! I have noticed that some people add sugar…not for me, but I do add a little bit of beet juice.

GROCERY LIST FOR PICKLED EGGS

  • Eggs
  • Apple cider vinegar
  • Canned beets, beet juice
  • Sweet onion
  • Fresh garlic cloves
  • Kosher salt
  • Red pepper flakes

Here are some other great uses for eggs 🙂

HUEVOS RANCHEROS

QUICK & EASY CLASSIC DEVILED EGGS

QUICK & EASY EGGS BENEDICT

CLASSIC MACARONI SALAD with lots of eggs!!!

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A large pot is used for boiling the eggs

A large jar with a lid, or a lidded bowl can be used for the pickling process.

PICKLED EGGS

PICKLED EGGS

Salty, vinegary and savory…perfect for snacking
5 from 3 votes
Print Pin Rate
Course: Appetizer, Brunch, Sides, Snacks
Cuisine: American
Keyword: PICKLED EGGS, PICKLED EGGS AND BEETS, PICKLED EGGS AND ONIONS
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinade time: 3 days
Total Time: 3 days 20 minutes
Author: Susanne

Equipment

  • Large Pot for boiling eggs
  • Large jar with lid

Ingredients

  • 1 dozen Eggs
  • 2 cups Water
  • 2.5 cups Apple cider vinegar
  • 1 Tablespoon Kosher salt
  • 1 Sweet onion small, cut into rings, or half rings (half moon)
  • 3 Garlic cloves left whole
  • 1/4 teaspoon Red pepper flakes or to taste
  • Sliced beets canned, about 1/2-1 can, or jarred pickled
  • 1/4 cup Beet juice

Instructions

  • Boil the eggs (I like medium boiled), cool, peel and set aside.
  • Slice onion and peel garlic.
  • In a large jar layer the eggs, onion, beets and garlic.
  • Next, add the vinegar, water, beet juice, salt, and pepper flakes. Use a silicone spatula to gently stir.
  • These are best after pickling for three days. They are still good after a day or two of soaking, but the ultimate best is after that three day mark.
  • That's it, folks! Enjoy.

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