질문하기
Pickled beets and eggs steeped in tangy brine turn vibrant purple for a beautiful, protein-rich Southern family appetizer. This old-fashioned recipe is healthy, unique, and a beloved farmhouse tradition.
Place eggs in a saucepan, cover with cold water, and bring to a gentle boil over medium heat. Once boiling, lower the heat and simmer for 10 minutes. Transfer eggs to ice water to cool completely.
While eggs are cooling, combine apple cider vinegar, water, sugar, kosher salt, peppercorns, and bay leaf in a medium saucepan. Bring the brine to a boil over medium-high heat, stirring to dissolve sugar. Remove from heat and let cool to room temperature.
Peel the cooled eggs carefully, ensuring the whites remain intact.
Layer cooked beets, sliced red onion, and peeled eggs in a large glass jar or container, alternating for even coloring.
Pour the cooled brine evenly over the eggs and vegetables, making sure all ingredients are covered. Seal tightly and refrigerate for at least 12 hours, preferably 24–48 hours, to allow flavors and color to fully develop.
