Beet Pickled Egg Brine
By: Elise Jesse
These vibrant beet-pickled eggs are as beautiful as they are bold. Naturally dyed a deep ruby hue and infused with warm, aromatic spices, they strike the perfect balance of tangy, subtly sweet, and savory. The earthy beet brine transforms classic hard-boiled eggs into something striking enough for a charcuterie board yet simple enough to prep ahead for gatherings. After a slow soak in the refrigerator, each bite delivers layered flavor and a gorgeous pop of color that feels both rustic and refined.
Yield: 12 hard-boiled eggs
Cook Time: 10-15 minutes
Total Time: 28 hours
Ingredients:
Beet Brine
2 cups water
1 cup apple cider vinegar
1 medium beet, peeled and diced
1 teaspoon salt
1–2 teaspoons pure cane sugar
Pickling spices:
1/2 tsp Celery Seed
1/2 Coriander seeds
1/4 Cumin seeds
1 tsp Black peppercorns
1 tsp Ground mustard
2 Bay leaves
Directions:
Peel and chop your beet and add it to a medium saucepan along with water, apple cider vinegar, salt, sugar, and pickling spices.
Place the saucepan on medium-high, once boiling, turn the heat to medium-low and cook for 15-20 minutes.
Place hard-boiled and peeled eggs into a large jar and strain the beet mixture over the eggs and seal with a lid.
Refrigerate for at least 24 hours.