Quick Fridge Pickled Beets & Eggs

Quick Fridge Pickled Beets & Eggs

This is a brine-based pickled beet and egg recipe. These are ready in about 2 days. They get better if you wait, but they are very good at that time. I use a large plastic container. If you have a large container, use double or triple the ingredients. The eggs will be reddish purple.
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 6 pickled eggs

Ingredients
  

  • 6-8 hard boiled eggs, peeled
  • 2-3 cooked beets, peeled
  • 1 container with lid
  • 2 tablespoons sea salt
  • 1 handful fresh dill, chopped
  • 1 tablespoon white vinegar
  • 1 teaspoon fresh peppercorns
  • 1 teaspoon mustard seed
  • hot water, as needed

Instructions
 

  • Fill the container about halfway with very hot water and dissolve the salt in the water. Add the peppercorns, mustard seed, vinegar, and dill to the hot saltwater and stir.
  • Cut large beets in half lengthwise, add the beets and eggs to the brine, they need to be completely submerged, and more water if needed.
  • Let the container cool down to room temperature. Cover and refrigerate. Make sure the beets or eggs are not poking up above the liquid.
  • Wait at least 2 days before eating. The eggs develop a nicer color after several days.

Notes

Low cost.
As an alternative, you can add a few chili peppers to spice it up.
Inspired by good friend, Dave Williams.
Thailand.

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