We like eggs in our house and eat them every which way possible: made into an omelette, scrambled, as part of a quiche, a frittata, served with rice and fried SPAM, included in soups and hard boiled. It’s a great source of protein and our refrigerator is always stocked with eggs for a quick meal. But pickled eggs? That’s new to me.
Pickled eggs are commonly seen around the South and Amish parts of the country. When eggs are in abundance, they are preserved in a brine for later use. I started seeing jars of pickled eggs at Iowa Meat Farms about a year ago alongside other pickled veggies on the shelves. But what caught my eye when doing research on pickled eggs was the bright magenta variety using beets in the pickling process for color. The longer the brine, the more color is absorbed by the egg. Also, the pickled beet taste increases and the egg’s texture becomes firmer.
Pickled eggs are fine to be eaten on its own but are just pretty when used in deviled eggs. When making deviled pickled eggs, give yourself at least a day in advance for preparation to allow for the pickling process.
Using whatever seasonings you like in your deviled eggs also works for these beet pickled eggs. The eggs in this post were brined for a 10 hours and had a slight beet taste — perfect for this beet-wary person. Supposedly if left in the brine, the eggs can be stored for longer periods. While it’s an interesting concept, you may want to do it at your own risk.
Beet Pickled Eggs
12 hard boiled eggs, shells removed
3 cups water
1 cup vinegar
1 small beet, peeled and sliced
1 tablespoon sugar
1 teaspoon mustard seeds
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground bay leaves
1/2 teaspoon salt
In a medium saucepan, heat water, vinegar and spices until boiling.
When mixture comes to a rolling boil, reduce heat to medium and simmer for 10 minutes.
Transfer mixture to tall container and cool completely.
Add eggs to container, making sure liquid completely covers the eggs and move to refrigerator.
Let eggs sit in mixture for at least three hours or two days maximum.
Remove from brine and pat dry.
Use as desired.