Pickled eggs are one of my favorite American foods. When I tried these for the first time, I thought “Wow! These are GOOD.” 🙂 I like hard boiled eggs and also sweet & sour flavors, so it is a perfect food for me. As you know, beets, eggs, and vinegar are healthy. I highly recommend these eggs. Since I liked them so much, I’ve made them several times, and at the end my husband said “No more please~~~” hehe. Oops, my poor honey. I can eat them more often though. I learnt how to make these from my mother-in-law, who gave me a good recipe for pickled eggs, which was from her husband’s mother. So I want to share this delicious food with you. 😉
Yield: 18 Pickled Eggs
Short Korean Lesson
- JeoJang (저장) = Store
- CheongSo (청소) = Clean
- 1½ Dozen Eggs (5 Cups Water, ½ Tbsp Salt, 1 tsp Vinegar)
- 2 Cans Beets
- 3½ Cups Apple Cider Vinegar
- 2 Cups Sugar
Prepare 1½ dozens (18) of large eggs. If you suddenly start to boil the cold eggs, they can break because of the temperature difference. So, take out the eggs from the refrigerator and let them set at room temperature for about 20 minutes.
We also need 2 cans (15 oz can) of small whole beets. Make sure that you get whole beets – not the sliced ones.
Put the eggs in a large pot.
Pour about 5 cups of water in the pot to cover the eggs. Then, add ½ Tbsp of salt and 1 tsp of vinegar. The salt helps the eggs peel easier, and the vinegar helps to prevent the eggs from breaking while they are boiling. Boil the eggs on high.
Once the water starts to boil, reduce the temperature to medium-high and cover it with a lid. Cook for about 12 minutes.
Meanwhile, let’s prepare the beet pickling broth. Pour 3½ cups of apple cider vinegar, 2 cups of sugar, and the beet juice from the 2 cans you prepared earlier in another pot. Save the whole beets for later.
After 12 minutes, take the hard boiled eggs out of the boiling water. Unlike when I normally make hard boiled eggs, I do not want to put them in cold water because I want to keep the eggs as warm as possible. This is a tip to get perfect color for the pickled eggs. So, I will add just a little bit of cold water to help me to handle them. Peel off all the shells for the cooked eggs. If you can not peel the egg shells quickly enough, you can put the peeled eggs in hot water.
When you start to peel the egg shells, you can start to boil the pickling brine on high. Put all the peeled eggs into a glass jar like this. This was my store bought kimchi jar, and it’s very nice to use for pickled eggs.
Then, put the whole beets on top of the eggs. The reason why I put the eggs first is so that the beets will block the eggs from floating to the top when you add the brine, which will make the eggs pickle evenly.
By now, the broth will be boiling like this.
Quickly pour the hot boiling broth into the jar. Let it cool down for several hours and then put it in the refrigerator for about 4-5 days before serving.
My husbands family would slice the eggs and sprinkle salt and pepper on them before eating. These are also good in salads.