Beet Root Pickled Hard Boiled Eggs


Units Scale
  • A dozen large hard boiled eggs, peeled
  • 1 small beet, peeled and sliced into 1/2 inch thick pieces (keep the peel!)
  • 1 tsp Sichuan peppercorns
  • 34 peeled garlic cloves
  • 1 dried bay leaf
  • 1/2 tsp kosher salt
  • 1/3 cup vinegar
  • water
  • 32oz pickle jar, cleaned and sanitized


  1. Place the peels in the jar, along with the beet slices
  2. Add the pepper corn, bay leaf, salt and vinegar, close the lid and give it a gentle shake
  3. Remove the lid, add the hard boiled eggs, you may need a second jar depending on how big the eggs are, and the garlic cloves.
  4. Fill the jar with water to the very top, secure the lid again and give it a gentle shake
  5. Leave out on the counter for an hour, then place in the refrigerator and chill overnight
  6. Remove the eggs and slice in half, serve with salt and fresh cracked pepper