Beetroot-Dyed Pickled Eggs
Elevate your snacking game with these vibrant Beetroot-Dyed Pickled Eggs. Infused with tangy beetroot juice and pickling spices, each egg is a burst of flavor and color that will impress at any gathering. Perfect for picnics, brunches, or simply as a unique addition to your meal prep, these eggs are sure to be a hit!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Snack
- Method: Pickling
- Cuisine: Various
Ingredients
Scale
- 6 large eggs
- 1 cup beetroot juice (natural)
- ½ cup white vinegar (distilled)
- 2 tablespoons sugar
- 1 teaspoon sea salt
- 2 teaspoons pickling spices (mustard seeds and peppercorns)
Instructions
- Boil the eggs in a pot covered with water for 10-12 minutes.
- Transfer boiled eggs to an ice bath until completely cooled.
- In a saucepan, combine beetroot juice, vinegar, sugar, salt, and pickling spices; heat until sugar dissolves.
- Peel the cooled eggs under running water and place them in a clean jar.
- Pour the warm beetroot liquid over the eggs until fully submerged and seal tightly.
- Refrigerate for at least 24 hours before serving.
Nutrition
- Serving Size: 1 egg (50g)
- Calories: 70
- Sugar: 1g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Feel free to customize the brine by adding garlic, dill, or chili flakes for added flavor. Store pickled eggs in an airtight container in the refrigerator for up to two weeks.