Pickled Eggs (with tinned beetroot)
Have plenty of eggs to use up? These beautiful Beetroot Pickled Eggs will take your devilled eggs to a whole new level!
Video
Ingredients
- 12 (700g / 1.5lb in total) large eggs (NOTE 1)
- Ice cubes for water bath
- 425g / 15oz tinned beetroot, sliced (reserve the liquid) (NOTE 2)
- ⅔ (160ml / 5.4floz) cup white vinegar (NOTE 3)
- ⅔ (160ml / 5.4floz) cup water
- ⅓ cup white sugar (can omit or lessen)
- 1 tsp salt
- 1 small onion (peeled and sliced thinly)
- 1 small bunch of dill
Instructions
- You may have to boil the eggs in two separate batches. Fill a medium saucepan with enough water to submerge the eggs by approximately 1 inch (2.5cm). Place saucepan over high heat and bring water to a boil, then reduce the heat to low. The water should no longer be bubbling. Lower the eggs carefully into the water using a large spoon or strainer. Return the heat to high and cook eggs for 12 minutes. Meanwhile, prepare an ice bath in a large bowl. Transfer the cooked eggs to into the ice bath and leave for 2 to 3 minutes before peeling.
- For the beetroot pickling liquid - Combine the canned beetroot (beetroot slices and its liquid), vinegar, water, sugar, and salt in a saucepan. Stir gently over medium-high heat, then remove saucepan from heat just before it's about to boil. Leave aside to cool slightly.
- In a large, sterile jar, layer half of the onions and dill on the bottom. Place in the eggs and top with remaining onions and dill, then carefully pour in the beetroot pickling liquid. To keep the eggs submerged, place beetroot slices on top of them to weigh them down in the pickling liquid.
- Store the jar in the fridge to pickle for at least a day. Squishing the eggs against the jar may cause uneven colouring, so you may need to turn the jar or the eggs occasionally. The longer you leave the eggs to pickle, the darker they become. The eggs will also have a firmer texture and stronger pickled taste. For pretty devilled eggs, leave them to pickle for 1 or 2 days.
Notes
(NOTE 1) Eggs - I used a dozen large eggs weighing 700g / 1.5lb. Any sized eggs would work, but preferably smaller ones, so there's enough pickling liquid to submerge the eggs. Use 2 or 3 fewer eggs if your eggs are much larger.
(NOTE 2) Tinned sliced beetroot - You will need to use everything in the tin, including the beetroot slices and pickling liquid it came in.
(NOTE 3) Vinegar - I just used regular white vinegar.
Storing picked eggs - Always keep the eggs submerged in the pickling liquid and store in the fridge for up to three months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 EggCalories: 121kcalCarbohydrates: 9gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 217mgSodium: 347mgPotassium: 142mgFiber: 1gSugar: 8gVitamin A: 330IUVitamin C: 2mgCalcium: 41mgIron: 2mg