Name: Pickled Eggs and Beets (Standard)
Prep time: 4 h 48 min
Cook time: 7 h 12 min
Total time: 12 h
Yield: 6
Cuisine: American
Ingredients: 6 Large Eggs; 1 pound Beets-medium, peeled and quartered; 1 cup White Vinegar; 1/2 cup Water; 2 tbsp Sugar; 1 tbsp Pickling Salt; 1 tsp Mustard Seeds; 1/2 tsp Black Peppercorns; 1 Bay Leaf

Recipe tier

A simple, tangy, and colorful pickle featuring hard-boiled eggs and beets in a basic vinegar brine.

Total 12h

Serves 6

Steps 6

Ingredients 9

Soundtrack the cook

Soul kitchen · 180 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 288m Cook 432m Plate 5m Reset 10m

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Eggs
6 6 Large Eggs
Beets
1 pound 450 g Beets-medium, peeled and quartered
Brine
1 cup 240 mL White Vinegar
cup 120 mL Water
2 tbsp 30 mL Sugar
1 tbsp 15 mL Pickling Salt
1 tsp 5 mL Mustard Seeds
tsp 2.5 mL Black Peppercorns
1 1 Bay Leaf

Equipment

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Instructions

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Place Eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes. Immediately transfer to an ice bath to cool completely.
Place Beets in a saucepan, cover with water, and boil until tender, about 30-40 minutes. Drain and let cool slightly.
While Beets are cooling, prepare the Brine. In a saucepan, combine all Brine ingredients and bring to a boil, stirring until Sugar and Salt are dissolved. Remove from heat and let cool slightly.
Peel the cooled Eggs. Place Eggs and Beets in a clean glass jar.
Pour the cooled Brine over the Eggs and Beets, ensuring they are fully submerged. Seal the jar.
Refrigerate for at least 24 hours, and preferably 3-5 days, before serving. The longer they sit, the more flavorful they become.