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Beetroot Pickled Eggs

Course Appetizer, Side Dish
Cuisine Eastern European, Jewish
Author adriennekatzkennedy

Ingredients

  • 3 large whole beetroot
  • 6 free range eggs, hard boiled

pickling solution

  • 1 cup (250ml) water
  • 3/4 cup (185ml) apple cider vinegar
  • 1 tbsp sea salt
  • 2 tbsp unrefined sugar

optional additions

  • 1 cinnamon stick
  • 1/2 tsp cloves
  • 1-2 tsp celery seed

Instructions

  • Preheat your oven to 200C/400F. Wash your beetroot then wrap in foil and set onto a baking tray in the center of your preheated oven. Roast for 1-2 hours (depending on the size of your beetroot) until fork tender. Carefully run under cool water and slip off the skin – it should peel off quite easily.
  • Once cooled to the touch cut into chunks and divide among as many glass seal-tight jars as necessary, taking care to ensure there is enough room for your eggs.
  • Hard boil your eggs (you can soft boil them too if you’re not planning to allow them to sit for more than a few days) and peel. Divide your eggs among your jars of beetroot – I like to try to strategically surround my eggs with the beetroot to allow for less white spotting and a more evenly pigmented purple color when pickling.
  • In a small saucepan heat your pickling solution until just boiling and sugar has dissolved completely. Remove from heat and cool slightly before pouring into the beet and egg filled, seal-tight glass jars. The pickling liquid should completely cover the eggs and beet, if it doesn’t you can make another batch of liquid to pour over to fully cover. Allow to cool fully for approx 2 hours before sealing and refrigerating for overnight and up to a week (though the flavor will be very strong if left for a full week!)