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.