Pickled eggs here. Pickled eggs there. Pickled eggs everywhere. You can still find them in plastic buckets inside old delis, but they’re also readily available at trendy supermarkets and on refined bar snack menus, with good cause. The tang of vinegar and satisfyingly chewy texture make these an excellent pairing with a beer at the bar. You owe it to yourself to start your own pickled egg production, and being the innovative home cook that you are, you’re not going to stop at just a regular pickled egg, right? Of course not. You’re going to pickle them with beets to achieve a beautiful, pink, marbled exterior.
Sounds easy, right? That’s because it is. All you need to do is combine a 1/2 cup of distilled vinegar, a 1/2 cup of water, 1 Tbsp. kosher salt, 1 Tbsp light brown sugar, and one small beet (shredded on a box grater) in a pot. After boiling, poor the mixture into a jar. Gently crack the shells of your hardboiled eggs, so that they stay attached, and place them in the jar. After a night in the fridge, you can remove them from the jar and peel the shells right off, marveling in the competence of your egg-pickling skills. The beets create that bright, Barbie convertible color, but you don’t taste beetiness (a word I just made up) in the eggs at all.
Soon you’ll be running with the idea, selling six packs of your beet-pickled eggs. You’re tossing around names for your new franchise. Sir Mimsington’s Curiously Pink Eggs? Too noble. Benny Benson’s Bulbous Beet Brine? Too much, and your name isn’t even Benny. Rise and Brine: Eggs for a Better Day? Too earnest. You can figure out the name later. Friends are getting interested. It’s what the people want! With all this pickled egg money, you can finally buy that place in the Hamptons you’ve always wanted.
Or you could just make them for yourself, your family, and your friends. Serve them as Hors d’ Oeuvres at your dinner party or slice them up as a topping for your little gem salad. That would be fine too. If you do end up selling them though, just make sure we see a portion of those profits.
- 1/2 cup of distilled vinegar
- 1/2 cup of water
- 1 Tablespoon kosher salt
- 1 Tablespoon light brown sugar
- 1 small beet (shredded on a box grater)
- 4 Hard-Steamed Eggs, peeled
- Combine vinegar, water, kosher salt, brown sugar and beet in a pot.
- After boiling, poor the mixture into a jar.
- Gently crack the shells of your hardboiled eggs, so that they stay attached, and place them in the jar.
- After a night in the fridge, you can remove them from the jar and peel the shells right off, marveling in the competence of your egg-pickling skills.
- Eggs can be pickled 2 days ahead. Keep chilled.