Pickled Eggs
Submitted by ralph
Classic pink pickled eggs with beet juice, vinegar, brown sugar, and cloves. Sweet, tangy bar snack ready overnight.
YIELD
6 servingsPREP
10 minCOOK
5 minREADY
15 minThose bright pink pickled eggs you see behind the bar at dive taverns? You can make them at home in about 15 minutes.
The beet juice does double duty, giving the eggs that signature hot pink color while adding earthy sweetness to the tangy brine.
Brown sugar balances the vinegar’s bite, and a couple whole cloves add subtle warming spice.
Peel your hard-boiled eggs, pour the cooled brine over them, and let them soak overnight in the fridge.
By morning, they’re firm, tangy, slightly sweet, and shockingly pink. Slice them onto salads, pack them for lunch, or serve them the old-school way with saltines and hot sauce.
Pro Tips
- Use the juice from canned beets. Don’t bother roasting fresh beets just for the juice. Canned beet liquid works brilliantly and saves hours.
- Cool the brine completely before adding eggs. Hot brine cooks the eggs further and makes them rubbery. Let it cool to room temp first.
- Keep eggs submerged with a water-filled bag. They float, so use a small zip-top bag filled with water to weigh them down and keep them fully covered in brine.
- Use within 2 days for best texture. The eggs stay safe longer in the fridge, but they get increasingly rubbery after 48 hours. Eat them fresh.
- Add a splash of the brine to deviled eggs. Mix a little pickled egg brine into your deviled egg filling for tangy pink filling with extra punch.
Ingredients
Directions
Mix beet juice, vinegar, brown sugar, salt, and cloves in a saucepan.
Bring to a boil. Cool.
Place eggs in a quart jar.
Add beet juice mixture.
To keep eggs immersed in the pickling mixture, fill a small plastic bag (intended for food use) with water; fasten securely to prevent leakage; and place on top of eggs.
Refrigerate overnight.
For optimum eating quality, use within 2 days of preparation.
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