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Tickled Pink Pickled Eggs
A great way to have ready-to-go eggs is to pickle them. Make up a jar on the weekend and enjoy them effortlessly through the week.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 eggs
Ingredients
- 8 eggs
- 2 Tbsp kosher salt (contains no iodine)
- 1 cup water filtered or distilled
- 1/2 cup apple cider vinegar
- 1/2 small beet cut into wedges or sticks
Instructions
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Boil the eggs in water until hard boiled, about 12 minutes, or you can steam them for 18 minutes.
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Once cooked, cool the eggs in a bowl of ice water. I find this a very convenient way to have perfect hard-boiled eggs.
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Peel the eggs. I have no tip for the best way to do this. Eggs just seem to vary on how easy or hard it is to peel them. It is okay if they don’t peel perfectly, i.e. if some the white sticks to the shell. You just don’t want pieces of shell left on the cooked egg after it is peeled.
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In a small saucepan, place 1 cup of water and 2 tablespoons of kosher salt. Heat until the salt is dissolved, then cool the solution. (You can speed the cooling by placing the pan of water in an ice bath.)
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Add the vinegar to cooled salt water.
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Place the eggs and pieces of beet in an empty jar.
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Pour the vinegar/salt/water solution over the eggs.
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Place a lid on the jar, then place the jar in the refrigerator.
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Wait 24 hours and start enjoying your pickled pink eggs.
Recipe Notes
Serving suggestions: add slices of pickled egg to a green salad or just enjoy them plain.