This classic America's Test Kitchen Pickled Beet Eggs recipe yields 24 vibrant, tangy, and slightly sweet eggs. The key to the ATK method is gently shaking the boiled eggs in the pan to lightly crack the shells before an ice-water bath, which causes water to seep under the shell for much easier peeling.
INGREDIENTS
- 24 large eggs
- 2 (16-ounce) jars sliced pickled beets, with juice
- 1 cup distilled white vinegar
- 1 cup sugar
- 1 onion, halved and sliced thin
- 8 whole cloves
- 2 teaspoons salt
DIRECTIONS
- Boil the Eggs: Place the eggs in a large pot and cover with water. Bring to a boil, cover, and let sit off the heat for 10-12 minutes to hard-boil.
- Crack & Peel: Drain the hot water and shake the eggs back and forth gently to lightly crack the shells. Immediately submerge the eggs in an ice-water bath for 15 minutes. Peel the eggs completely.
- Simmer the Brine: In a medium saucepan, combine the onion, pickled beets with their juice, vinegar, sugar, cloves, and salt. Bring to a boil, stirring until the sugar is fully dissolved, then remove from heat and let cool to room temperature.
- Combine & Pickle: Place the peeled eggs into a large glass jar (or divide them between smaller jars). Pour the cooled beet and vinegar mixture over the eggs until they are fully submerged.
- Refrigerate: Seal the jar tightly and refrigerate for at least 3 days (this is how long it takes for the gorgeous beet-juice purple to reach the egg whites). Gently shake the jar every few days to ensure all eggs are evenly exposed to the brine.
Here's a classic 1940s recipe by the funny Dylan Hollis.
Pickled Eggs (1941)
