Beautifully Vibrant Pink Boiled eggs, Pickled with Beets to give them their color and amazing flavor. The beets are boiled, then pickled in a vinegar solution with fresh dill, garlic and a little bit of sugar to cut the acidic flavor of the vinegar. Pickling Eggs before making deviled eggs is a great way to add a little more flavor and color to a traditional dish.
Beet Pickled Eggs
- 2 Medium Beets Peeled and boiled until soft
- 2 Tablespoons Water Leftover from the pot the beets were boiled in
- 2 Tablespoons Vinegar
- 1 Teaspoon Sugar
- 1 Clove garlic Minced
- 2 Tablespoons Chopped Dill
- 2 Tablepsoons Olive or Avocado Oil
- 6 Large Eggs Hard Boiled and shell removed
- Prepare the beets one day in advance. Cook and cut the cooked beets into smaller pieces so they fit through the top of a quart sized mason jar. Place them in the jar with the water, vinegar, sugar, garlic, dill and oil and cover with a lid.
- Let the beets sit in the solution for 24 hours, flipping over the jar occasionally. no more than 4 times is necessary in a 24 hour period.
- After 24 hours, place the boiled eggs, shells removed, into the jar with the beets. Close the lid and flip the jar upside down so the eggs are submerged in the purple vinegar solution.
- The longer you let the eggs sit in the solution, the more pink the eggs will become. The color will penetrate through the egg white to the yellow center the longer the eggs are left in the solution. The eggs pictured were left in the solution for 8 hours.