loveandlemons5.0
Pickled Eggs
These pickled eggs are tangy, salty, and a little bit sweet. Top them onto avocado toast, use them to make fancy deviled eggs, or season them with salt and pepper and enjoy them as a snack!
👥 6 Servings⏱️ Prep & Cook: 48h 35m⏳ Prep: 15 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Combine 1 cup of the 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 remaining 1 cup water, the vinegar, sugar, and salt and simmer for ⏱️ 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature.
water2 cups
2
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.
Turmeric, optional, for yellow eggswater2 cups
3
When you're ready to eat, slice in half and season with pinches of salt and pepper.
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