Traditional Beet-Pickled Eggs Recipe

Directions

1. Using a spoon, place your eggs one-by-one into a large pan and fill with enough water to cover the eggs. Roughly 2 to 3 inches of water should stand above the eggs. Turn the heat on high and cover the pan with a form-fitting lid.
2. Once the water begins to boil, turn the heat down to medium-low and allow the eggs to cook for about 8 to 10 minutes covered.
3. Meanwhile, fill a bowl with ice-cold water and set aside. After 10 minutes, remove the eggs from the heat and rinse under cold water. Transfer the eggs to the ice-cold bowl of water and set aside for 2 to 3 minutes.
4. Once the eggs are chilled, remove them from the water and gently remove the outer shell. After peeling the eggs, use a paper towel or napkin to absorb any excess water or liquid before setting aside.
5. In a mixing bowl, combine the apple cider vinegar, white sugar, brown sugar, beet juice, onions, salt and pepper. Remove the beets and set them aside into the same bowl as the eggs. Stir until the contents are thoroughly combined. Next, add the beet mixture to a medium pot or pan placed over medium heat. Once the ingredients begin to boil, lower the heat to a simmer and cook for an additional 6 to 7 minutes.
6. Place the eggs and beets in a large jar or container. Once the liquid is done simmering, pour the contents over the beet and egg mixture. Cover the jar and place the beet-pickled eggs in your refrigerator for about 24 hours.
7. Slice the eggs and serve as a delicious treat or side-dish. Enjoy!

When you use quality ingredients, your beet-pickled eggs are sure to blow away anyone who tries them. Use our store locator to find Sauder’s Eggs in a store near you. With our farm fresh eggs, you and your family are sure to enjoy this tasty recipe.