Pickled Red Beet Eggs

Last year, we grew a lot of red beets. Like, A LOT! So, I knew I had plenty to use throughout the year! About every two weeks or so, I make a batch of pickled red beet eggs.

Some, or many, of you have probably made red beet eggs at one point in your life. But I found a system that works really well for me (and my fridge space!) and I wanted to share it with all of you!

Last summer I learned that my pickled beet canning process should be a two-day ordeal, rather than attempting to shove it all into one day.

Rather than hard boiling my eggs, I steam them. They peel so easily almost every time. To learn about this method of cooking eggs, you can check out this post.

I usually begin with a dozen eggs. I know there are only ten eggs in these pictures, but that is because I used two of the hard boiled eggs for the salads we ate for dinner.

I also use a pint of pickled beets, two quart mason jars with plastic lids, (wide mouth jars are easier to deal with) apple cider vinegar, and water.

All I do is place six peeled eggs in the bottom of each mason jar. Then, I divide the juice from the red beets as evenly as I can between the jars. The beets don’t normally come out of the jar without some coaxing, since they are packed during the canning process, so it shouldn’t be too difficult to just pour the juice out.

Next I carefully divide the beets between the two quart jars. It takes some fishing (I either use a fork or my fingers) and some shaking, but they all come out eventually!

The only thing left to do is fill the jar with liquid. I like my eggs pretty sour, so I fill half of the jar with apple cider vinegar, and then fill it the rest of the way with water. There is some room for adjustment here. You can use more or less vinegar, according to your tastes.

Just screw on the lids and carefully shake the jars up, and you’re finished! The only thing left to do is allow the jars to sit in the refrigerator for a few hours so the eggs can pickle.

It’s pretty simple really! This method works well for me, and it may for you too if you’d like to give it a try!

Do you have any helpful hints for making red beet eggs? I would love to hear about them!

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