Pickling Eggs

Recipes

Beet-Pickled Eggs: A Colorful, Tangy Treat

“Brighten your table and palate with our Beet-Pickled Eggs! Transform your fresh or store-bought eggs into a stunning, nutritious snack! #BeetPickledEggs #ColorfulFood“

Beet-pickled eggs offer a delightful splash of color and a unique taste that is hard to resist. This recipe brings together the earthy flavor of beets with the comforting familiarity of boiled eggs, resulting in a visually stunning and equally delicious treat.

Ingredients:

  • 12 eggs, store-bought or fresh
  • 1 large beet, peeled and sliced
  • 2 cups beet juice
  • 2 cups apple cider vinegar
  • 1 cup sugar
  • 1 tablespoon kosher salt

Instructions:

  1. Boil and cool the eggs as detailed in the previous recipes.

  2. In a saucepan, combine the beet slices, beet juice, vinegar, sugar, and salt. Bring the mixture to a simmer, stirring until the sugar and salt dissolve.

  3. Place the peeled eggs in a jar, then pour the beet-vinegar mixture over them, ensuring they’re fully covered.

  4. Seal the jar and refrigerate for at least one week. The eggs will gradually turn a beautiful beet-red color. They can be stored in the refrigerator for up to two months.

 

 

 

 

 

 

 

 

Turmeric-Pickled Eggs: A Flavorful, Golden Delight

Tagline: “Add a golden touch to your snack selection with our Turmeric-Pickled Eggs. Perfect with store-bought or fresh eggs, these will spice up your day in no time! #TurmericPickledEggs #GoldenDelight”

Turmeric, a vibrant and powerful spice, brings a golden hue and a touch of warmth to this pickled eggs recipe. The result is a visually enticing, flavor-packed snack that’s sure to impress.

Ingredients:

  • 12 eggs, store-bought or fresh
  • 3 cups white vinegar
  • 1 cup water
  • 1 cup sugar
  • 1 tablespoon kosher salt
  • 2 tablespoons turmeric
  • 1 tablespoon whole black peppercorns

Instructions:

  1. Follow the same procedure to boil and cool the eggs as in the previous recipes.

  2. In a saucepan, combine the vinegar, water, sugar, salt, turmeric, and peppercorns. Bring the mixture to a simmer, stirring until the sugar and salt dissolve.

  3. Place the peeled eggs in a jar and pour the turmeric-vinegar mixture over them, ensuring they’re fully covered.

  4. Seal the jar and refrigerate for at least one week. The eggs will develop a gorgeous golden hue. They can be stored in the refrigerator for up to two months.

Now, you can enjoy your pickled eggs in vibrant colors and flavors, a fun twist on a classic recipe. These pickled eggs make for a nutritious, protein-packed snack, a standout addition to a salad, or a colorful garnish to any dish. Happy pickling!