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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:

  1. Peel and chop your beet and add it to a medium saucepan along with water, apple cider vinegar, salt, sugar, and pickling spices.

  2. Place the saucepan on medium-high, once boiling, turn the heat to medium-low and cook for 15-20 minutes.

  3. Place hard-boiled and peeled eggs into a large jar and strain the beet mixture over the eggs and seal with a lid.

  4. Refrigerate for at least 24 hours.


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