Pickled Eggs and Beets
Transform your snack game with this vibrant and tangy recipe for Pickled Eggs and Beets, a timeless favorite that’s as delicious as it is eye-catching. This simple yet flavorful recipe combines hard-boiled eggs and tender beets, soaked in a tangy-sweet brine of white vinegar, sugar, and optional aromatic spices like cloves and bay leaf for extra depth. After just a few days in the refrigerator, the eggs take on a gorgeous pink hue and absorb the earthy, zesty flavors of the brine. Perfect as a protein-packed snack, a stunning salad topper, or a unique side dish, these pickled eggs and beets are easy to make and even easier to enjoy. With just 15 minutes of prep time, this make-ahead recipe is ideal for impressing guests or satisfying your own cravings any time of the week!
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Ingredients
- 6 pieces Large eggs
- 2 cups Cooked or canned beets (sliced)
- 1 cup White vinegar
- 0.5 cup Granulated sugar
- 0.5 cup Water
- 1 teaspoon Salt
- 4 pieces Cloves (optional)
- 1 piece Bay leaf (optional)
Directions
Step 1
Place the eggs in a medium-sized pot and cover them with water. Bring the water to a boil over medium-high heat.
Step 2
Once the water begins to boil, reduce the heat to low and simmer the eggs for 10 minutes.
Step 3
Carefully transfer the cooked eggs to a bowl of ice water and let them cool completely, about 5-10 minutes. Peel the eggs and set them aside.
Step 4
In a medium saucepan, combine the white vinegar, sugar, water, and salt. If using, add the cloves and bay leaf for extra flavor. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
Step 5
Once the brine mixture comes to a boil, remove it from heat and let it cool slightly for 5 minutes.
Step 6
In a large, clean glass jar or container, layer the sliced beets and peeled eggs. Pour the warm vinegar mixture over the eggs and beets, ensuring everything is submerged.
Step 7
Seal the jar tightly and let it cool to room temperature before transferring it to the refrigerator.
Step 8
Allow the eggs and beets to pickle for at least 48 hours (preferably 3-5 days) before serving to let the flavors fully develop.
Step 9
Serve the pickled eggs and beets chilled as a snack, salad topping, or flavorful side dish. Store leftovers in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1245.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1063.3 |
| Total Fat 31.7g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1116mg | 0% |
| Sodium 4197.3mg | 0% |
| Total Carbohydrate 156.3g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 133.5g | |
| Protein 42.1g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 318.6mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 2140.3mg | 0% |
Source of Calories