The addition of cooked beets to the pickling liquid transforms the egg whites from a white to a deep purple color.

Beet-Pickled Eggs

The addition of cooked beets to the pickling liquid transforms the egg whites from a white to a deep purple color.

Ingredients

  • 1 beet
  • 4 sprigs thyme
  • 1 + ¼ cup red wine vinegar
  • 6 hard-boiled eggs
  • ¼ red onion (cut into 1/8” slices)
  • ¾ cup white granulated sugar

Instructions 

  • Combine beet with thyme and ¼ cup red wine vinegar.
  • Cover with 1 inch of water and bring to a boil.
  • Cook for 90 minutes or until beet is completely cooked through.
  • Remove beet from cooking liquid and allow to cool slightly.
  • Peel skin off the beet using a paper towel, and cut beet into 4-8 pieces.
  • In a small pot, combine 1 cup red wine vinegar with ¾ cup white granulated sugar and 1 cup of water
  • Heat until all the sugar is dissolved.
  • When all the sugar is dissolved and the mixture reaches a simmer, remove from heat.
  • Fill a cleaned container with layers of beet pieces, sliced red onion, and hard-boiled eggs.
  • Pour the sweetened red wine vinegar and water mixture over the top of the beet, onion, and hard-boiled eggs until the contents are completely covered.
  • Cover the mixture and allow to sit in the fridge for 24-48 hours.
  • Enjoy the pickled eggs, beets, and onions as a snack whenever you want!

Notes

These purple pickled eggs can keep in the fridge for a week.
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