Dale's Red Pickled Eggs
Dale's Red Pickled Eggs are a bold and vibrant twist on a classic snack, perfect for those who love a tangy kick with a splash of earthy sweetness. This easy recipe combines hard-boiled eggs with a tantalizing pickling brine made from beetroot, white vinegar, sugar, and an aromatic blend of garlic, bay leaves, cloves, and peppercorns. The striking red hue from the beets gives these pickled eggs a delightful visual flair, making them a stunning addition to your appetizer spread or a zesty protein-packed snack straight from the jar. With just 15 minutes of prep and 48 hours of pickling time, Dale's Red Pickled Eggs deliver bold flavor and beautiful color with minimal effort. Perfectly chilled and ready to enjoy, these eggs can be stored for up to 3 weeks, ensuring a ready-to-go treat whenever the craving strikes.
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Ingredients
- 12 pieces large eggs
- 2 cups beetroot (canned or freshly boiled)
- 2 cups white vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon salt
- 2 cloves garlic cloves
- 4 pieces whole cloves
- 1 teaspoon black peppercorns
- 2 leaves bay leaves
- 0.5 teaspoons crushed red pepper flakes
Directions
Step 1
Place the eggs in a large pot and cover them with water. Bring the water to a rolling boil, then remove from heat, cover the pot, and let the eggs sit for 12 minutes.
Step 2
After 12 minutes, transfer the eggs to a bowl of ice water to cool. Peel the eggs carefully and set them aside.
Step 3
In a medium saucepan, combine the beetroot (along with its juice if using canned), white vinegar, water, sugar, salt, garlic cloves, whole cloves, black peppercorns, bay leaves, and red pepper flakes.
Step 4
Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve. Reduce the heat and simmer for 5 minutes. Remove from heat and allow the pickling liquid to cool slightly.
Step 5
In a large, clean glass jar or container, layer the peeled eggs and pour the warm pickling liquid over them, ensuring the eggs are fully submerged.
Step 6
Seal the jar and refrigerate for at least 48 hours to allow the flavors to develop. For the best flavor and vibrant color, let the eggs pickle for 5-7 days.
Step 7
Serve chilled as a snack, appetizer, or side dish. Store any unused eggs in the refrigerator for up to 3 weeks.
Nutrition Facts
| Serving size | (2021.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1918.4 |
| Total Fat 61.2g | 0% |
| Saturated Fat 18.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2232mg | 0% |
| Sodium 8310.9mg | 0% |
| Total Carbohydrate 264.7g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 233.6g | |
| Protein 80.9g | 0% |
| Vitamin D 480IU | 0% |
| Calcium 491.1mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 2801.3mg | 0% |
Source of Calories