Vibrant Beet-Pickled Eggs with Aromatic Spices

Recipe Collection: Appetizer

Vibrant Beet-Pickled Eggs with Aromatic Spices transform your meals with a burst of color and tang. Infused with the earthy sweetness of beet juice and aromatic spices, these eggs are perfect for salads, cheese boards, or as a unique snack. The week-long pickling process ensures a rich flavor that will impress your guests.

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Overview

These Rosy Beet-Infused Pickled Eggs are a vibrant and flavorful addition to any dish. Infused with the earthy sweetness of beet juice and aromatic spices, these eggs are perfect for adding a pop of color and tangy flavor to salads, cheese boards, or deviled eggs. The week-long pickling process ensures a deep, rich flavor that will impress your guests.

Diet Type

Vegetarian

Allergies

Eggs

Cuisine

American

Serving Size: 12

Cooking Time: 15 minutes (plus 7 days for pickling)

Ingredients

• 2.5 Cups (cups) water
• 1 Cup (cup) white vinegar
• 1 Cup (cup) pickled beet juice, packaged
• 0.5 Cup (cup) red wine
• 1 Clove garlic, minced
• 1 Whole bay leaf
• 1 Teaspoon (tsp) pickling spice
• 0.5 Teaspoon (tsp) salt
• 12 Large hard-boiled eggs, peeled
• 1 Medium onion, sliced

Steps

1. In a large non-reactive glass bowl or jar, combine the water, white vinegar, pickled beet juice, and red wine. Stir to mix well.
2. Add the minced garlic, bay leaf, pickling spice, and salt to the liquid mixture. Stir until the salt is dissolved.
3. Carefully place the peeled hard-boiled eggs and sliced onion rings into the bowl or jar, ensuring they are fully submerged in the pickling liquid.
4. Cover the bowl or jar tightly with a lid or plastic wrap to prevent any air from entering.
5. Refrigerate the eggs for at least 7 days to allow the flavors to fully develop and the eggs to take on a beautiful rosy hue.
6. After 7 days, the pickled eggs are ready to serve. Enjoy them as a colorful addition to salads, cheese boards, or as a tangy snack on their own.

Enjoy your delightful Rosy Beet-Infused Pickled Eggs!