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.
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.
Thailand.
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