Beety Pickled Eggs

With some pickled-beet juice and thinly sliced red onion, classic pickled eggs get a pink twist. Serve as a snack or on the side of a leafy[ green salad.]

Total Time:
27 hr 30 min
20 min
27 hr
10 min

12 pickled eggs

  • 2 1/4 cups distilled vinegar
  • 1 pound jarred or canned pickled baby beets, drained, pickling liquid reserved
  • 1 small red onion, halved and thinly sliced
  • Kosher salt
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon sugar
  • 12 hard-boiled eggs, peeled
  • Special equipment: 2 glass quart jars with lids

  • Bring the vinegar, 3/4 cup of the pickling liquid, the onions, 4 teaspoons salt, the mustard seeds, coriander seeds and sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes.

  • Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 3 eggs and 1/4 of the beets in each of 2 glass quart jars with lids. Ladle in enough brine to cover. Add 3 more eggs to each jar, divide the remaining beets between them and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature, then refrigerate for at least 24 hours before serving.

  • Serve the eggs and beets halved or quartered, with some of the onions and pickling liquid spooned on top. (The eggs will keep, covered by liquid and refrigerated, up to 5 days.)

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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