Pickled Eggs and Red Beets
Add a vibrant pop of color and tangy flavor to your table with this delightful recipe for Pickled Eggs and Red Beets. Hard-boiled eggs and tender slices of red beet are steeped in a fragrant brine made with white vinegar, sugar, whole cloves, and a hint of cinnamon, creating a stunning dish that’s equal parts sweet, savory, and aromatic. The eggs take on a gorgeous pink hue from the beets, making them a show-stopping addition to charcuterie boards, salads, or simply as a protein-packed snack. Quick to prepare but with sensational depth of flavor after 48 hours of pickling, this recipe is an easy way to create a boldly flavorful side dish or appetizer. Perfect for entertaining or everyday indulgence, these pickled eggs are sure to become a fridge staple!
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Ingredients
- 12 pieces Large eggs
- 4 medium Red beets
- 2 cups White vinegar
- 1 cup Granulated sugar
- 1 cup Water
- 1 teaspoon Salt
- 6 pieces Whole cloves
- 1 piece Cinnamon stick
Directions
Step 1
Place the eggs in a large pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes.
Step 2
Remove the eggs from heat and immediately transfer them to a bowl of ice water. Let them cool for 10 minutes before peeling.
Step 3
Wash the red beets thoroughly to remove any dirt. Trim the tops and roots, but do not peel.
Step 4
Place the beets in a medium pot and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 30-40 minutes, or until they are fork-tender.
Step 5
Drain the beets and allow them to cool. Once cool enough to handle, gently rub off the skins using paper towels or your hands, and slice the beets into 1/4-inch thick rounds.
Step 6
In a separate medium saucepan, combine the white vinegar, granulated sugar, water, salt, whole cloves, and cinnamon stick. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt. Once boiling, reduce heat and let simmer for 5 minutes. Remove from heat and let the brine cool slightly.
Step 7
In a large jar or airtight container, layer the peeled eggs and sliced beets. Pour the warm (not hot) brine over the eggs and beets, ensuring they are completely submerged.
Step 8
Allow the container to cool to room temperature, then seal it with a lid and refrigerate for at least 24 hours for the flavors to meld. For best results, let the mixture pickle for 48 hours before serving.
Step 9
Serve chilled as a snack, side dish, or addition to salads and charcuterie boards.
Nutrition Facts
| Serving size | (2070.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1930.6 |
| Total Fat 61.2g | 0% |
| Saturated Fat 18.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2232mg | 0% |
| Sodium 3643.3mg | 0% |
| Total Carbohydrate 267.0g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 237.2g | |
| Protein 80.8g | 0% |
| Vitamin D 480IU | 0% |
| Calcium 500.6mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 2963.8mg | 0% |
Source of Calories