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Pickled Eggs

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Photo by Ted Cavanaugh

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

Ingredients

6 servings

1 cup distilled white vinegar
2 tablespoons kosher salt
2 tablespoons light brown sugar
One of the following depending on desired color: 2 small red beets, shredded on a box grater, 2 tablespoons ground turmeric, or 1 cup blackberries
6 unpeeledHard-Boiled Eggs

  1. Step 1

    Heat vinegar, salt, brown sugar, and 1 cup water with desired coloring ingredient in a small saucepan over medium until hot. Remove brine from heat.

    Step 2

    Gently tap eggs to crack shell all over but keep intact. Carefully add eggs to brine and chill at least 8 hours and up to 3 days.

    Step 3

    Remove eggs from brine and peel.

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Reviews (1)

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  • Does not work! The eggshells react with the vinegar, which bubbles and eliminates the acidity of the vinegar. The shells become soft, sticky, and disgusting, and the eggs do not pickle because the vinegar become watery––they are inedible and do not seem safe. I can't believe that this recipe was actually tested by Bon Appetit. So disappointing!

    • Anonymous

    • 4/1/2018

Tags Condiment Pickle Egg Beet Root Vegetable Vegetable Turmeric Herbs & Spices Blackberry Berry Fruit Side Snack Dairy Free Nut Free Gluten Free Vegetarian Keto 5 Ingredients or Fewer Make Ahead Pickle & Preserve Easter Spring Bon Appétit
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