Pickled Beet Eggs

Tangy, sweet, and nutritious! It sounds weird, but I promise you need to give this recipe a shot. It’s adapted from Nick’s grandma, “Grandma Healy,” and he swears I’ve replicated it to a “t.” But we don’t recommend leaving them on the windowsill to pickle like she did :)

Side note - boiling vinegar does make your kitchen a little stinky.

Ingredients

1 dozen eggs

3-4 medium red beets

2/3 cup apple cider vinegar

2/3 cup red wine vinegar

1 tbsp. sugar

reserved beet water from steaming beets

*you will need a 6 cup mason jar or 2 quart jars

Steps

  1. Hard boil the eggs for about 15 minutes. After the eggs are boiled, drain the hot water and rinse the eggs in cold water. Let them sit in a cold water bath while you prepare the beets. This will make them easier to handle for peeling.

  2. While the eggs are boiling, peel beets and slice into 1/4-1/2” thick slices. Steam beets for about 15-20 minutes, until fork tender. Reserve the infused beet water from steaming for the brine.

  3. In a small pot, combine the vinegars , beet water, and sugar. Stirring occasionally, bring the brine to a boil and then remove from heat. Peel the eggs while you bring the brine to a boil.

  4. Layer the eggs and beet slices in the mason jar. I do a hand full of beets, 3-4 eggs, beets, eggs, etc. Make sure the top layer is beets to help hold the eggs under the brine. Using a funnel, pour the brine into the jar. If you need more liquid, top off with water,

  5. Put in the fridge and wait at least 3 days to let the pickling happen. Ideally, wait a week (Nick only makes it 48 hours sometimes though).