Pink Pickled Eggs

Four halved pickled eggs sprinkled with black pepper in a pot.

5 from 1 vote

Prep Time: 15

Resting Time: 2

Servings: eggs

Calories: 78kcal

This "something from nothing" recipe is perfectly imperfect. Use leftover pickled beet brine and any leftover brine from making them and whip up pink pickled eggs in no time at all.

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Ingredients

leftover pickle beet brine
leftover quick pickle brine (save the extra from making the pickled beets)
6 hardboiled eggs

Instructions

peel hardboiled eggs
place 4 of the peeled eggs in jar
mix the leftover beet brine and quick pickle brine together
Pour over the peeled eggs, if you have enough brine add the remaining eggs, swirl the jar to combine
Add the lid and place the jar in the refrigerator for at least 24 hours but 48 hours makes better pickled eggs

Nutrition