Description
Spicy beet pickled eggs are a vibrant and flavorful twist on the classic pickled egg. Hard-boiled eggs are immersed in a tangy, spicy brine made with vinegar, sugar, and a mix of bold seasonings, including hot peppers, garlic, and mustard seeds. The addition of beet juice not only infuses the eggs with a rich, earthy flavor but also gives them a stunning, deep purple hue. The spicy kick from the peppers and the sweetness of the beets create a perfect balance of flavors. These pickled eggs make a unique and eye-catching snack, appetizer, or addition to charcuterie boards, offering a delightful blend of heat, tang, and savory goodness.
Ingredients
Here’s what you’ll need to make these delicious Spicy Beet Pickled Eggs:
- 6–8 large eggs (hard-boiled)
- 1 cup cooked beets (peeled and sliced)
- 1 ½ cups apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon sea salt
- 2–3 cloves garlic, smashed
- 1–2 dried red chilies or 1-2 tablespoons red chili flakes (adjust based on spice preference)
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2–3 bay leaves
- 1 small onion, thinly sliced (optional)
- A few sprigs of fresh dill (optional, for garnish)
Ingredient Highlights
- Beets: Beets add a natural sweetness and vibrant color to the eggs, while also infusing them with earthy flavor during the pickling process.
- Apple Cider Vinegar: This vinegar gives the eggs a sharp, tangy flavor that balances perfectly with the sweetness of the beets and the heat from the spices.
- Garlic and Spices: Garlic, black peppercorns, mustard seeds, and bay leaves create a depth of flavor that complements the other ingredients.
- Red Chili Flakes or Dried Chilies: The chili adds the perfect amount of spice, making these pickled eggs extra flavorful.
Instructions
Follow these easy steps to create your own batch of Spicy Beet Pickled Eggs:
Prepare the Hard-Boiled Eggs:
- Boil the Eggs: Place the eggs in a medium-sized saucepan and cover with water. Bring the water to a boil, then reduce the heat and simmer for 9-10 minutes. Once done, remove the eggs and place them in a bowl of ice water to cool. Peel the shells once they are cool enough to handle.
Prepare the Pickling Liquid:
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Cook the Beets: If you don’t have pre-cooked beets, boil or roast the beets until they are tender. Peel and slice them into rounds or wedges, depending on your preference. The beets will release their color into the pickling liquid, so be careful when handling them.
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Make the Pickling Brine: In a saucepan, combine the apple cider vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve. Bring the mixture to a simmer over medium heat. Add the garlic cloves, dried chilies (or chili flakes), black peppercorns, mustard seeds, and bay leaves. Allow the brine to simmer for 5-7 minutes to infuse the flavors.
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Add the Beets: Add the sliced beets to the pickling liquid and let them cook for an additional 5 minutes to absorb the brine’s flavors.
Assemble the Spicy Beet Pickled Eggs:
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Pack the Eggs and Beets: Place the peeled hard-boiled eggs in a clean glass jar or airtight container. Layer the eggs with the cooked beets, ensuring the eggs are fully submerged in the brine.
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Pour the Brine Over the Eggs: Once the brine has cooled slightly, carefully pour it over the eggs and beets in the jar. Make sure the eggs are completely covered with the pickling liquid. If necessary, use a small weight or a clean lid to help keep the eggs submerged.
Marinate the Eggs:
- Seal and Refrigerate: Seal the jar or container tightly and refrigerate it. Let the eggs marinate in the pickling liquid for at least 24-48 hours for the best flavor. The longer they sit, the more flavorful and colorful they become.
Serve and Enjoy:
- Serve: Once the pickled eggs have marinated, remove them from the brine. They can be served chilled or at room temperature, depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 6-8
- Calories: 70-90 kcal
- Fat: 5g
- Carbohydrates: 5g
- Protein: 6g