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
Video Instructions
Main Ingredients:
- 1½ Dozen Eggs (5 Cups Water, ½ Tbsp Salt, 1 tsp Vinegar)
- 2 Cans Beets
- 3½ Cups Apple Cider Vinegar
- 2 Cups Sugar
Directions
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.
Pickled eggs and red beets – that is a guarantee at our holiday table! Poor Jason is he all pickled out? We enjoyed your storys about these, the cookies and the apron! Happy New Year to you and Hubby! Does this all mean the holidays are Americanizing you?? hehe
Hi, Cindy
WOOOOOOOOOW !!! You are CINDY!! I’m very surprised to see you on my blog. of course very happy too. 😀 Funny thing is.. When I read your comment for the first time, I asked Jason “How does this person know your name??” He pointed your name on the screen..hehe anyway… How was your Christmas and New Year? I hope you had a great time with your family. I do want to visit your place sometime and meet you and your family. Thanks for visiting my blog and comment. Happy New Year !! God bless you and your family~
p.s Yep~~ he said..no more pickled eggs in this year. That was 2008, so I can start to make pickled eggs again. it’s 2009 now ~~ YA~~
this looks interesting. that’s all i have to say. *lol* so it’s like sweet & sour eggs? hmmm…i’ll have to try this.
love ya!
Hi, Arleen~~
oh.. you’ve never tried this before? It’s not common in your area? That’s interesting..hehe yep.. try this 😀 Love ya~~~~~ hohoho
WOW, red eggs!!!!!!!! RED!!! R-E-D!!! lolz, we have some same types of egg with same kinds of color!! Red eggs!!! but not really the same i mean, if is sour and sweet one, our pickled eggs is transparent black!! we will eat it along with fermented ginger! Taste so good! but i would wanna try this!!!! XD Looks Yummy!!!
Hi, ChuiYew
woooooooooooow !! BALCK EGG @,@ It was very interesting to me to see this red pickled egg, then black ?? wow that’s even more interesting. hehe I want to try yours too. thanks !! Pick your college wisely. See you soon..<3<3<3
hi, aeri, pls tell me on step 4, you said “cover the egg with the beets”, is that mean you have to cut the canned beets into slive or cube and mix together with the egg and put inside the jar. thank you in advance for your answer. this dish looks very delicious and simple to do it. thanks. stephaniebobo
hi stephaniebobo,
hehe.. my explanation wasn’t clear enough to understand.. sorry.. I meant..
since the egg will float in the juice.. if the beets are on top of egg..it will not float..and get juice better (when you keep the hot juice with egg for several days.. it gets pickled..)..and all the surface of the egg will get nice beet juice color.. thanks 🙂 yep.. try it..I love this ..
How about if I don’t have canned beets? :/ I only have fresh beets. What do I do to make the fresh beets work for this recipe? Do I just slice them and put them over the boiled eggs or do I blend them? 🙁
hi Ecclasyas,
Peel off the skin of the beets..and slice them like the ones from can.. boil the beets with plenty of water until they become soft. You will get red beef broth and cooked beets.. use them for this pickled egg recipe.. thanks
Wow lovely color on those eggs. I’m Korean myself and I must say that I have only tried the soy sauce ones ,but yours are definitely tasty looking as well. Kepp up the good work Daehanmingook!
hi AJ,
Yes, I tried this one for the first time after I moved to Korea..and this is one of the recipes I want to make for my Korean family.. so try it someday .. it is healthy and delicious. 🙂 thanks
We eat pickled beets with winter stews in my home. I have never had a pickled egg though.
Do you think these eggs would be good in any type of noodle dish? The color is quite amazing.
hi Judi,
This is sweet and sour.. so I guess it will match with something .. cold noodle.. maybe.. spicy and sour noodle ?? just imagining..hehe
This looks tasty. My question is..what if I do not use sugar? My girlfriend is Diabetic and is afraid of all that sugar. Thanks..
hi Michael,
Oh, then she has to be careful of it. What she uses instead of sugar for her food? Maybe you can try it instead. thanks
Michael, sugar is a pickling agent. It may not be safe to substitute anything else. Stevia won’t taste right, and artificial sweeteners cause cancer and tumors & stuff.. Especially products like Splenda– Splenda is literally 1 molecule away from being bleach… And is so bad for you that the makers of aspartame tried to have them shut down. lol I would make the recipe as-is & just have her monitor her blood sugar closely… Give her only a tiny bit… Like 1 egg or a half of an egg.. My mom & a lot of my family are diabetics, too.. So I feel for you. 🙂
Good luck! 🙂
Pickled eggs are not as American as you might think. They were invented in Britain, and were (still are) served in British pubs. The British version, however, generally uses white vinegar only, so the eggs are white, not pink.
Hello Aeri,
My pickled eggs are pickling in the fridge:)))
I can’t wait till next thursday to serve then to my husband…I think he’ll friek out when he sees how original hard boiled eggs can be:)))
Now I think my fridge will always be pickling eggs from now on…good for a snack:)))
Your Mother is awesome for knowing this lovely pickled eggs recipe…WOOOW I’m impressed!
Thank you Aeri for your good works…Your Bryson is growing and so hansome:)))
Thanks again, CIAO BELLISSIMA:)))