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 mins
Total Time 10 minutes mins
Course Appetizer
Cuisine American
- 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
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.
Low cost.
As an alternative, you can add a few chili peppers to spice it up.
Inspired by good friend, Dave Williams.
Thailand.