Recipe information
Ingredients for - Beet Pickled Eggs
2. 2 c. distilled white vinegar -
3. 4 tsp. kosher salt -
4. 4 tsp. granulated sugar -
6. 1 small beet, thinly sliced into strips -
7. 1 small red onion, sliced into thin rings -
8. 2 tsp. black peppercorns, plus more for serving -
9. 1 tsp. coriander seed -
10. 4 fresh bay leaves -
11. 1/4 c. mayo -
12. 2 tbsp. dill -
13. Flaky salt -
How to cook deliciously - Beet Pickled Eggs
1. Stage
Bring 16 cups of water to a boil in a large pot and carefully lower in the eggs. Let simmer for 8 minutes. Transfer to an ice bath to shock, then peel. Place eggs in a glass jar.
2. Stage
Bring vinegar, salt, sugar, and water to a boil. Immediately add beets, onion, peppercorns, coriander, and bay leaf; turn off heat. Let mixture cool slightly, then pour over eggs. Chill in the fridge for at least 3 hours.
3. Stage
Sprinkle on dill, freshly ground black pepper, and flaky salt. Serve with mayo and pickled veggies.
