American Pickled Eggs
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.
Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 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
- 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.