Pickled eggs (soleier) two ways - balsamic spicy and red beet and apple cider vinegar.
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5 from 4 votes

Pickled Eggs

How to make pickled eggs and vary the basic recipe to suit your own taste preferences. Beet pickled eggs and spicy pickled eggs presented in detail.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Beer Garden Food, Pub Snack, Snack
Cuisine: American, German
Servings: 5
Calories: 136kcal
Author: CraftBeering

Ingredients

  • 10 eggs
  • 1 cup water
  • 4 tsp kosher or sea salt

For Beet Pickled Eggs

  • 1 cup apple cider vinegar
  • 3 small beets (or 1 can canned beets, reserve liquid in lieu of next ingredient)
  • 1/4 cup beet juice
  • 1 tbsp sugar
  • 2 bay leaves
  • 1 tsp mustard seeds
  • cloves, black peppercorns to taste

For Spicy Pickled Eggs

  • 1 cup balsamic vinegar
  • 1 tbsp hot red pepper flakes (more if you want them to be really spicy)
  • 2 shallots, thinly sliced
  • 2 bay leaves
  • cloves, black peppercorns to taste

Instructions

  • Place the eggs in a pot and add cold water until they are submerged. Cover with a lid and bring to boil. Reduce heat to medium and simmer eggs for 10 minutes. 
    Place the cooked eggs in an ice bath (or very cold water) to cool them off. Remove the shells by starting at the flatter end. 

For Beet Pickled Eggs

  • Boil the beets until tender (about 40 mins). Cool off, peel and slice in bite-sized pieces. In a jar with wide mouth or similar container alternate layers of peeled eggs and beet slices. 
    Alternatively, strain the beets from a can and reserve the liquid. Layer beets and eggs as described above. 
  • In a sauce pan bring water, salt, sugar, apple cider vinegar, beet juice (or reserved liquid from can), mustard seeds, cloves, peppercorns,bay leaf to boil. Simmer for five minutes.
    Pour the hot liquid over the eggs and beets, seal the jar and refrigerate. 

For Spicy Pickled Eggs

  • Arrange the cooked, peeled eggs in a mason jar or similar container with a wide mouth. 
  • In a sauce pan bring water, salt, balsamic vinegar, hot red pepper flakes, shallots, cloves, peppercorns, bay leaf to boil. Simmer for five minutes.
    Pour the hot liquid and the shallots over the eggs, seal the jar and refrigerate. 

Notes

Never use iodized table salt for pickling - it is not suited for the purpose.
 
The amount of pickling liquid in this recipe is calibrated for ten eggs. Depending on the size of the container you are using you may have a little bit of liquid leftover (discard) or may be able to fit and completely cover a dozen of boiled eggs.
 
Both versions of the recipe will give you richly colored outsides, the dark pink pigment from the beets will penetrate the whites all the way through the yolks.
 
Pickled eggs are ready to eat within two or three days after prepared and will last refrigerated for three to four months.  
 
With time the texture of the whites which pleasantly firms up during the initial days will become more rubbery an take on more flavor. 
 
Nutrition information is noted based on a the basic recipe, for two pickled eggs. 

Nutrition

Serving: 2eggs | Calories: 136kcal | Carbohydrates: 1.1g | Protein: 11.1g | Fat: 8.8g | Saturated Fat: 2.7g | Cholesterol: 327mg | Sodium: 162mg | Sugar: 0.9g | Calcium: 40mg | Iron: 1.8mg