pickled eggs with beets

There are many recipes for pickled eggs online, but many left me wanting more flavor.  This recipe is made for vinegar lovers, however it can easily be adapted to a more diluted flavor if that's your style.  The other reason I like this recipe is because you don't have to wait several days until the eggs are ready.  You can eat these delicious eggs within 24 hours without compromising any flavor!  We'll first demonstrate how to make the perfect hard-boiled eggs and then finish off the recipe blog with our pickling process.

Shout-out to my guest cook and favorite daughter who helped with this batch of pickled eggs!
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To continue with the spirit of easy recipes, here is what you need:

​Shopping List:

• 2 cans of pickled sliced beets* (15 oz)
• 1 cup of sugar
• 1 dozen eggs
• 1 glass of vinegar (400 ml)

*For this recipe, I used two cans of pickled sliced beets.
If you want less flavor, you can buy sliced beets that are not pickled.

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Total Cost: Under $5
Prep Time: 45-50 minutes

Instructions:
1- Place the dozen eggs into a pot of cold water.
2- Cover the pot and cook on stove on high.
3- Once the water comes to a boil (approx 10 minutes), turn off the heat and let stand for an additional 12 minutes.
4- After that time, scoop eggs out of the hot water and immediately place them into a large bowl of cold water..
5- Leave for at least 10 minutes. After the eggs have cooled, you can peel the eggs to prepare for pickled eggs.

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Pro Tip: Don't use super fresh eggs.  Eggs peel better after they have sat in the fridge for a week.

Pro Tip: Add some salt to the cold water before boiling.  It helps increase the temperature of the water for better cooking and it helps the eggs from cracking.

Pro Tip: While waiting on the eggs to boil, get the large bowl of cold water ready.. Use a lot of ice!

Once you have your dozen of hard-boiled eggs peeled, it is now time to pickle the eggs with beets!

Instructions continued:
6- In a medium saucepan, carefully add beets, vinegar, and sugar.  Mix all the ingredients together.
7- Place on stove on high.  Bring the mixture to a boil (approximately 10 minutes).  Be sure to stir every 2-3 minutes.
8- After the beets and juice begin to boil, turn off the heat and set aside to begin to cool.
9- Divide up the dozen eggs into a few canning jars and pour the beets and juice on top.
10- Refrigerate for 24 hours and enjoy!

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Pro Tip: To save time, you can cook the beat mixture while waiting on the eggs to cook.

Pro Tip: I recommend the wide-mouth mason jars.  It is easier to pour in the ingredients as well as scoop out your beets and eggs for you to enjoy.  Walmart sells them here.

Pro Tip: Using a few smaller canning jars instead of one larger one fits better in the refrigerator.
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Hope you enjoyed the recipe for pickled eggs.  Cheers!
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