I don’t know if pickled eggs fell out of fashion, or if I just stopped noticing them, but I went from seeing them practically everywhere to not at all. Last week I picked up a few organic chioggia beets and knew just what I had to do. These beet juice pickled eggs are not only colorful, but the cayenne gives a nice little spark to each bite.
I love pickled foods; radishes, carrots and banana peppers are all good candidates for pickling, but there is something substantial about biting into a pickled egg that does more for me than just quell my hunger. After all, cucumbers don’t have to get all the love. We enjoy the taste that vinegar lends to pickled food, but it is a different flavor than you’ll get in a traditional dill pickle that has been brined.
The chioggia beets are beautiful, but because of the white spirals that they’re known for you will only get about half as much color from them as you do from a regular purple beet, so I used two. If you’re using regular purple beets you can get the same result with just one.
- 2 cups water
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 2 cloves thinly sliced garlic
- 1 bay leaf
- 1 teaspoon cayenne pepper
- 2 chioggia or one purple beet, thinly sliced
- 6 hard boiled eggs
- Boil 6 eggs until hard boiled, cool and peel.
- Mix and bring the rest of the ingredients to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat, let the liquid cool for about 10 minutes.
- Place the peeled boiled eggs in a tall jar, then strain pickling liquid while pouring over the eggs.
- Seal and refrigerate for 24-48 hours to develop color and flavor, stirring a few times so that the eggs are evenly dyed with the pickling solution.
- Will keep refrigerated for up to one week.