Pickled Eggs Recipe
Pickled hard boiled eggs have long been a staple at bars and pubs around the world. Originally created as a means of preserving eggs, these sweet and tangy snacks are a perfect addition to any party menu. In addition to vinegar, sugar, and spices in our recipe, these pickled eggs are stained purple with beet juice for wow factor.
Ingredients
- 16 ounce can or jar of plain beets
- 1 cup distilled white vinegar
- ¾ cup sugar
- 2 tablespoons Morton Coarse Kosher Salt
- 1 tablespoon pickling spices
- 1 medium onion
- 6 hard cooked eggs
Method
- Prep. Pour liquid from the beets into a large bowl or jar that won't stain, glass is perfect.
- Add the vinegar, sugar, and salt. Stir until the sugar and salt dissolve almost completely. Thinly slice the onion, separate it into rings then add it to the bowl or jar. Add the beets, eggs, and pickling spices too.
- Chill. Cover and chill for 2 hours or longer before serving. That's long enough for the beet juice to color the eggs, and penetrate a bit. If you keep them for a day or longer the beet color will penetrate farther until the entire egg turns royal purple.
- Serve. Enjoy them how you like (they make very colorful deviled eggs). They must be kept in the fridge.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
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