Pickled Beet Hard-Boiled Eggs

Do you love pickled beets? Do you love hard-boiled eggs?

Meet the best of both worlds…pickled beet hard-boiled eggs!!

The Process

Once you’ve finished a jar of pickled beets, whether from the store or home canned, save that brine! Decant it through a fine mesh strainer into another jar (I use a quart-sized canning jar). This will remove any sediment, chunks of beets, or any whole spices that may have been added.

Boil up and peel some hard-boiled eggs and stuff in jar.

You should be able to fit about 6 in a quart jar, but I’ve done as few as 2.

Now, most importantly, label that jar!  Write the date the eggs were added, along with the fact that they are pickled eggs.  You can also write the date they will be ready.

Put the jar in the refrigerator!!

We like them anywhere from 5 weeks on. This is what they look like at 5 weeks, but as time goes on, the beet coloring will go all the way through the egg yolk too! We’ve had them after 8 months and they are still good.

This brine can also be re-reused. I’ll generally put a couple batches in the same brine (strained of course).

These are great as a flavorful snack. Also great with a cold beer (reportedly).  Heck, you can even use them in your potato salad, just be aware that your potato salad may turn a bit pink!

Enjoy!!