📝 About This Recipe
A quintessential classic of the American Mid-Atlantic, these vibrant pickled eggs are transformed into stunning magenta jewels through a traditional beet-infusion process. The brine offers a sophisticated balance of earthy sweetness from garden beets and a sharp, aromatic tang from cider vinegar and warm spices. Beyond their striking appearance, these eggs develop a firm, bouncy texture and a complex flavor profile that makes them the ultimate centerpiece for any charcuterie board or rustic picnic.
🥗 Ingredients
The Eggs
- 12 pieces Large Eggs (preferably 1-2 weeks old for easier peeling)
The Beet Brine
- 3 medium Fresh Beets (scrubbed, stems removed)
- 2 cups Apple Cider Vinegar (5% acidity)
- 3/4 cup Granulated Sugar (adjust slightly for desired sweetness)
- 1 cup Water (filtered)
- 1 tablespoon Kosher Salt (non-iodized)
- 1/2 piece Red Onion (thinly sliced into half-moons)
Aromatics & Spices
- 3 pieces Garlic Cloves (smashed)
- 4 pieces Whole Cloves
- 1 teaspoon Whole Black Peppercorns
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Mustard Seeds (yellow or brown)
- 1 piece Cinnamon Stick (about 2 inches long)
👨🍳 Instructions
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1
Place the scrubbed beets in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until fork-tender.
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2
While beets cook, prepare the hard-boiled eggs. Place eggs in a single layer in a pot, cover with cold water by one inch, and bring to a rolling boil.
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3
Once boiling, turn off the heat, cover the pot with a tight-fitting lid, and let the eggs sit for exactly 12 minutes.
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4
Immediately transfer the eggs to an ice water bath for at least 10 minutes. This stops the cooking and prevents the unsightly green ring around the yolk.
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5
Once the beets are tender, remove them from the water (reserve 1/2 cup of the beet cooking liquid). Let them cool slightly, then slip the skins off with your fingers and slice into 1/2-inch thick rounds.
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6
In a clean saucepan, combine the apple cider vinegar, sugar, water, reserved beet liquid, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are fully dissolved.
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7
Add the garlic, cloves, peppercorns, bay leaves, mustard seeds, and cinnamon stick to the brine. Let it simmer gently for 5 minutes to infuse the flavors.
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8
Carefully peel the cooled eggs. Pro tip: Crack the shell all over and peel under cool running water to ensure a smooth, unblemished surface.
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9
In a sterilized 2-quart glass jar, layer the peeled eggs, sliced beets, and sliced red onions.
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10
Pour the hot brine (including all the spices) over the eggs until they are completely submerged. If you need more liquid, top with a splash of vinegar.
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11
Allow the jar to cool to room temperature on the counter before sealing with a non-reactive lid.
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12
Refrigerate for at least 24 hours before eating. For a deep purple color that reaches the center of the white, cure for 3 to 5 days.
💡 Chef's Tips
Use eggs that are a week old; fresh eggs are notoriously difficult to peel smoothly. Ensure the eggs are completely submerged in the brine to prevent spoilage and uneven coloring. Avoid using a metal lid, as the vinegar can corrode it; use a plastic lid or place a piece of parchment paper between the jar and the metal lid. Do not skip the ice bath; it is the secret to a creamy yellow yolk and easy peeling. For a spicy kick, add a sliced jalapeño or a teaspoon of red pepper flakes to the brine.
🍽️ Serving Suggestions
Slice the eggs in half and use the yolks to make a vibrant 'Pink Deviled Egg'. Serve alongside a sharp sharp cheddar cheese and salty pretzels for a classic pub-style snack. Roughly chop and toss into a potato salad for a pop of color and acid. Pair with a crisp German Riesling or a malty Amber Ale to complement the vinegar tang. Add a few slices to a smoked turkey sandwich for extra crunch and zest.