Pickled Eggs
Ingredients
The brine
-
2
cups
water
-
1
medium
red or yellow beet, peeled and diced
-
1
cup
apple cider vinegar
-
⅓
cup
sugar
-
2
teaspoons
sea salt
The eggs
-
6
hard boiled eggs, peeled
-
optional
Turmeric, for yellow eggs
-
to taste
freshly ground black pepper
Instructions
- Boil the diced beet in 1 cup of water for 20 minutes until tender.
- Add the remaining water, apple cider vinegar, sugar, and salt to the pot and simmer for 1 minute until the sugar dissolves.
- Allow the brine to cool to room temperature.
- Transfer the brine to a jar or bowl, adding turmeric if making yellow eggs.
- Submerge the peeled hard boiled eggs in the brine, adding more water if necessary.
- Cover and refrigerate overnight, ideally for 2-3 days for best flavor.
Nutrition Facts (estimated)
Servings
6
Calories
150
Total fat
8g
Total carbohydrates
10g
Total protein
10g
Sodium
500mg
Cholesterol
186mg
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