Food and Recipes Recipes Beet Pickled Eggs Pickling eggs using a beet mixture allows you to create a fun presentation using all-natural ingredients. Beet Pickled Eggs can instantly add a pop of color to a salad or elevate your deviled eggs for any occasion. Lightly cracking the shells of the egg before soaking them in the beet mixture will allow you to create a marbled appearance. If you want to achieve a light marbled look, you'll want to remove the eggs from the beet mixture after 2 hours, but if you want the eggs to have a deeper beet flavor and color, allow them to soak in the mixture for the full 24 hours. Pickling eggs in a beet mixture not only adds a fun element for presentation but creates a different flavor from traditional pickled eggs.Before you begin the beet picking process, you'll want to make sure you have the perfect hard-cooked eggs. We recommend simmering for 10 minutes so the yolk is cooked all the way through, but not over done. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 10, 2019 Print Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 10 mins Total Time: 2 hrs 50 mins Yield: 6 eggs Ingredients 3 medium-size fresh beets, peeled and thinly sliced 2 1/2 cups water 1 cup apple cider vinegar 1/3 cup sugar 1/4 cup table salt 1/4 cup thinly sliced red onion 1 teaspoon dried crushed red pepper 6 large hard-cooked eggs Directions Bring beets, water, vinegar, sugar, salt, onion, and dried crushed red pepper to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low; simmer 15 to 20 minutes or until onion is tender. Remove from heat. Crack eggs all over using back of a wooden spoon. Submerge eggs in beet mixture, and let stand 15 minutes. Cover and chill 2 to 24 hours. Chef's Notes How to use them: Take your favorite deviled egg recipe up a notch. Add a festive note to salad niçoise. Halve and top with sour cream and caviar or smoked trout roe. Or, serve picnic-style with sea salt, pepper, and a six pack of cold beer. Print