American Pickled Eggs

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After a week of pickling, the bright color from the beets penetrates through the white and into the edge of the yolk, making an apricot transition from magenta to yellow.

Difficulty: Easy

Hands-on: 15 minutesTotal: 15 minutes

Serves: 6

Ingredients

  • 6 large hard-cooked eggs, peeled
  • ½ cup beet juice
  • ½ cup water
  • 1 cup white vinegar
  • 1 tsp. minced onion
  • ¼ tsp. dill seed
  • ⅛ tsp. sugar
  • ⅛ tsp. celery seed
  • ⅛ tsp. kosher salt

Directions

  • Pack the eggs into a pint jar.
  • In a saucepan, heat the beet juice, water, vinegar, onion, dill seed, sugar, and celery seed over medium-low heat until simmering.
  • Pour the pickling liquid into the jar over the eggs up to ½" from the top. Screw the lid on and let cool to room temperature, then refrigerate for 1 week.
  • Cut eggs into halves and sprinkle with kosher salt to serve.

Recipe Information

Serves: 6

Ingredients

  • 6 large hard-cooked eggs, peeled
  • ½ cup beet juice
  • ½ cup water
  • 1 cup white vinegar
  • 1 tsp. minced onion
  • ¼ tsp. dill seed
  • ⅛ tsp. sugar
  • ⅛ tsp. celery seed
  • ⅛ tsp. kosher salt

Directions

  • Pack the eggs into a pint jar.
  • In a saucepan, heat the beet juice, water, vinegar, onion, dill seed, sugar, and celery seed over medium-low heat until simmering.
  • Pour the pickling liquid into the jar over the eggs up to ½" from the top. Screw the lid on and let cool to room temperature, then refrigerate for 1 week.
  • Cut eggs into halves and sprinkle with kosher salt to serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories80
Total Fat5g
Saturated Fat2g
Cholesterol185mg
Sodium120mg
Total Carbohydrate3g
Dietary Fiber0g
Sugars2g
Protein6g