Beet-Pickled Eggs
Ingredients
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1 beet
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1 cup water
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6 large eggs
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1 cup white vinegar
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2 tablespoons sugar
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1 teaspoon kosher salt
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1 teaspoon whole black peppercorns
Tools
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tongs
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wooden spoon
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measuring spoons
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large bowl
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chopping board
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knife
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liquid measuring cup
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pot
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vegetable peeler
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slotted spoon
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resealable jar
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June Oven
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Preferences
Peel and cut the beet
Peel the beet. Cut the beet into 1” thick planks, then slice the planks into 1” thick strips.
vegetable peeler
chopping board
1 beet
knife
Cook the beet
Add the beet strips to a small pot and cover with water. Set the pot over medium-high heat and bring the water to a boil. Reduce the heat to simmer the beets until tender, about 20 minutes.
pot
1 cup water
Place eggs on the June shelf
Arrange the eggs directly on the middle shelf of the June Oven, evenly spacing them across the shelf. Confirm the quantity of eggs using the button below.
6 large eggs
June Oven
Hard-roast the eggs
Roast the eggs 20 minutes, until they are hard cooked. June will notify you when your eggs are ready.
Reserve the beets
With tongs or slotted spoon, remove the beets from the cooking liquid. Set aside to cool. Reserve the cooking liquid in the pot.
slotted spoon
Prepare the water bath
While the eggs cook, fill the base of a salad spinner or large bowl with water. Add the ice cubes. Set the basket of the spinner or a colander in the water.
large bowl
water
ice cubes
Cool the eggs
Using tongs, carefully remove the eggs from the oven and place them in the bowl of ice water to stop the cooking process. Let the eggs sit in the ice water for 10 minutes.
tongs
Peel the eggs
Gently crack the egg on the table or side of the bowl. Peel the eggs in the ice bath. Pull the basket or colander from the ice bath. Discard the shells. Add the peeled eggs to a quart-sized glass jar.
resealable jar
Start the brine
To the pot with the beet cooking liquid, add the vinegar, sugar, salt, peppercorns and star anise. Bring to a simmer and cook until the sugar and salt have dissolved, 3-5 minutes. stirring frequently. Remove from the heat and let cool 5 minutes.
1 cup white vinegar
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
1 star anise
liquid measuring cup
measuring spoons
wooden spoon
Pickle the eggs
Add the cooled beets to the jar with the eggs. Pour the brine over the eggs and the beets. Making sure the liquid fully covers the jar’s contents, tightly seal the jar. Let the jar cool completely and then refrigerate at least 24 hours before serving. Keep refrigerated up to 3 weeks.
Serve
Serve the eggs.