Rosy Pickled Eggs Recipe

Name: Rosy Pickled Eggs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 1 or more
Ingredients: Water; Pickled Beets; Vinegar; 1/4 cup sugar; Bay Leaf; Pickling Spices; 2 tablespoons salt; Hard Boiled Eggs

These vibrant, rosy pickled eggs are a family favorite and guaranteed picnic sensation! My mom's secret recipe infuses hard-boiled eggs with the rich, earthy flavor of red beets, creating a stunning and delicious appetizer that gets better with time. The longer they marinate (at least 3 days!), the more intense the color and flavor become. Feel free to double the beets and juice for extra rosy perfection and plenty of beet slices. Perfect for parties – use small eggs to make more! (Prep time does not include cooking or marinating time)

Prep Time 15 mins

Cook Time 5 mins

Calories 137.9 kcal

Protein 13g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosy Pickled Eggs

Water
Pickled Beets
Vinegar
1/4 cup sugar
Bay Leaf
Pickling Spices
2 tablespoons salt
Hard Boiled Eggs

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How to Make Rosy Pickled Eggs

Hard-boil 6 large eggs. Once cool, gently peel them.
In a large, clean jar, combine 1 cup red beet juice, 1/2 cup apple cider vinegar, 1/4 cup sugar, 2 tablespoons salt, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, and 2 bay leaves.
Thinly slice 2 medium red beets and add them to the jar.
Gently add the peeled hard-boiled eggs to the jar.
Ensure the eggs are fully submerged in the pickling liquid. If necessary, add more beet juice.
Seal the jar tightly and refrigerate for at least 3 days, or up to 2 weeks for the most intense flavor and color. The longer they sit, the better they taste!