Farmhouse Red Beet Pickled Eggs
Classic farmhouse pickled eggs with a sweet-tangy beet flavor and vibrant pink color. A favorite at family gatherings, holiday tables, and church suppers for generations.
Servings 9 servings
Ingredients
- 9 large eggs hard boiled and peeled
- 1/2 cup sliced yellow onion
- 2 fresh bay leaves
- 1 large garlic clove sliced
- 1/4 teaspoon mustard seeds
- 1 1/4 cup red beet juice
- 1/4 cup white distilled vinegar
Instructions
- Place a layer of hard-boiled eggs in a clean quart-size mason jar. Add some of the onion, garlic, and mustard seeds. Repeat the layers until all ingredients have been added.
- Tuck the bay leaves between the eggs and the side of the jar.
- Combine the red beet juice and white distilled vinegar. Pour the mixture into the jar, filling it to just below the band line and completely covering the eggs.
- Place a canning weight on top of the eggs to keep them submerged in the brine. Secure the jar with a plastic lid.
- Let the jar stand at room temperature for 1 hour.
- Transfer the jar to the refrigerator and refrigerate for at least 24 hours before serving.
- For the best color and flavor, refrigerate for 1 week before serving.
Notes
- Submerge the Eggs: Keep the eggs fully covered by the brine throughout the pickling process to ensure even color and flavor development.
- Use a Canning Weight: A canning weight helps prevent eggs from floating above the brine, which can lead to uneven pickling.
- Allow Extra Pickling Time: The eggs can be eaten after 24 hours, but additional time in the refrigerator produces deeper color and more developed flavor.
- Store Properly: Keep the jar tightly sealed and refrigerated between servings to maintain quality.
- Use Clean Utensils: Remove eggs with a clean fork or spoon each time to help keep the brine free from contamination.
