I love hard boiled eggs, but this beet root pickled version has to be my new favorite. After I steam my eggs and my beets, I just peel them both and save the beet peel. In an old, clean, pickle jar, along with kosher salt, garlic, bay leaves Sichuan peppercorn and salt, it’s a mild brine that makes the egg whites firm and gives a gorgeous pink hue to the exterior. Festive and fun for any spring event, I love them just as is, or as the base for deviled eggs. Enjoy!
PrintBeet Root Pickled Hard Boiled Eggs
- Prep Time: 10
- Cook Time: 24 hours
- Total Time: 24 hours 10 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- A dozen large hard boiled eggs, peeled
- 1 small beet, peeled and sliced into 1/2 inch thick pieces (keep the peel!)
- 1 tsp Sichuan peppercorns
- 3–4 peeled garlic cloves
- 1 dried bay leaf
- 1/2 tsp kosher salt
- 1/3 cup vinegar
- water
- 32oz pickle jar, cleaned and sanitized
Instructions
- Place the peels in the jar, along with the beet slices
- Add the pepper corn, bay leaf, salt and vinegar, close the lid and give it a gentle shake
- Remove the lid, add the hard boiled eggs, you may need a second jar depending on how big the eggs are, and the garlic cloves.
- Fill the jar with water to the very top, secure the lid again and give it a gentle shake
- Leave out on the counter for an hour, then place in the refrigerator and chill overnight
- Remove the eggs and slice in half, serve with salt and fresh cracked pepper
