Victor Protasio
Hands-On Time
20 Mins
Total Time
3 Hours 10 Mins
Yield
Serves 8

Beets add a pretty pastel pink rim to pickled eggs, making them perfect for tucking into an elegant snacking platter. Nestle these alongside sausages, cheese, plums, radishes, and whatever snappy summer vegetables you like best. The pickling brine is traditional—it gets its color from the beet, a tinge of acid from the vinegar, and mellow herby undertones from bay and peppercorns. If you’ve never had a pickled egg, the combination is worth trying. The lightly pickled exterior of the egg is the ideal foil for a creamy, just-set yolk. Pick the best eggs you can buy, not just because it’s better for the welfare of the hens, but also because the eggs will have more flavor, and a prettier orange hue.

How to Make It

Step 1

Bring 4 cups water, sugar, salt, peppercorns, bay leaf, beet, and vinegar to a simmer in a medium pot. Cover, reduce heat to medium, and simmer for 20 minutes. Remove from heat; let cool for 45 minutes.

Step 2

Meanwhile, bring a medium pot of water to a simmer. Carefully lower eggs into water and simmer for 8 minutes. Transfer to an ice bath to cool; peel and leave whole.

Step 3

Transfer eggs to a clean quart-size jar. Discard beet and pour cooking liquid over eggs to cover. Cover and refrigerate for at least 2 hours and up to overnight, turning jar occasionally to make sure eggs pickle evenly.

Step 4

Serve eggs halved or whole, at room temperature, with flaky salt.

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