Recipe courtesy of The Kitchen
Show: The Kitchen
Episode: Spring Show
Golden and Purple Beet-Pickled Eggs
Total:
9 hr 5 min
Active:
5 min
Yield:
6 pickled eggs
Level:
Easy
Total:
9 hr 5 min
Active:
5 min
Yield:
6 pickled eggs
Level:
Easy

Ingredients

Directions

In a medium pot, cover the beets with cold water and boil until tender. Remove the beets and reserve for another use. Add the vinegar, sugar, turmeric if using golden beets, peppercorns and pickling spice. Boil, stirring occasionally until the sugar dissolves.

Remove the pot from the heat and let stand until the cooking liquid reaches room temperature. Add the eggs and onions. Cover tightly and refrigerate, turning the eggs occasionally, at least 8 hours and up to 24 hours. Remove the eggs from the liquid and serve.

Categories:
More from:

The Kitchen

IDEAS YOU'LL LOVE

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Crispy Easter Eggs

Recipe courtesy of Ree Drummond

Egg and Kale Breakfast Wraps

Recipe courtesy of Giada De Laurentiis

Bean, Kale and Egg Stew

Recipe courtesy of Food Network Kitchen

Red, Gold, White, and Candy-Striped Beets with Beet Juice Reduction

Recipe courtesy of Rick Tramonto

Microwave Cornbread Eggs Benedict

Recipe courtesy of George Duran

Truffled Deviled Eggs

Recipe courtesy of Anne Burrell

Eggs Over Easy

Recipe courtesy of Alton Brown

Mini Egg Rolls

Recipe courtesy of Michele Urvater

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking