The pictured eggs sat in the brine for around 12 hours but the color—and flavor–intensify over time. Love your eggs delived? Swap out regular boiled eggs with these magenta beauties in your favorite deviled egg recipe.
Prep Time: 15m
Cook Time: 12 hours plus
1/2 cup cider vinegar
1/2 cup water
1/2 cup peeled & grated raw beet
4 teaspoons granulated sugar
2 teaspoons kosher salt
2 teaspoons pickling spice
6 hard-boiled eggs, cooled & peeled
- Combine the vinegar, water, beet, sugar, salt and pickling spice in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the salt and sugar. Remove the pan from the heat and let sit until the mixture cools to room temperature, about 30 minutes. Strain and discharge grated beet and spices.
- Place peeled eggs in a jar, pour pickling brine over eggs, put the lid on the jar, and refrigerate.
- Eggs are ready to eat after 12 hours (but the longer the better) and keep about a week in the refrigerator.
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