Pickled Eggs Beets and Onions
Transform your snack game with this vibrant and tangy recipe for Pickled Eggs, Beets, and Onions! This classic pickling trio combines tender hard-boiled eggs, earthy beet slices, and crisp red onions, all infused with a zesty brine of white vinegar, mustard seeds, bay leaves, and a hint of sweetness. Not only do the beets lend their striking pink hue to the eggs, but they also add a subtly sweet, earthy flavor that perfectly complements the tangy pickling liquid. Ready in just 20 minutes of prep time and ideal after a two-day steep, these pickled delights are perfect for a savory snack, a unique garnish for salads, or a show-stopping picnic treat. Easy to make, visually stunning, and bursting with flavor, this recipe is a must-try for pickle lovers and a fantastic addition to any appetizer spread.
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Ingredients
- 12 pieces large eggs
- 4 pieces beets (fresh, small to medium-sized)
- 1 medium red onion
- 2 cups white vinegar
- 1 cup water
- 0.75 cup granulated sugar
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 3 pieces whole cloves
- 2 pieces bay leaves
- 1 teaspoon mustard seeds
Directions
Step 1
Place the eggs in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
Step 2
While the eggs cook, wash the beets thoroughly and trim off the stems. Place the beets in a separate pot, cover them with water, and bring to a boil. Reduce the heat and simmer for 30-40 minutes, or until the beets are tender when pierced with a fork.
Step 3
Once the eggs are done, transfer them to an ice bath and let them cool for 10 minutes. Peel the eggs and set them aside.
Step 4
When the beets are finished cooking, drain them and allow them to cool slightly. Peel the beets by rubbing off their skins with a paper towel or your hands (wear gloves to avoid staining). Slice the beets into rounds or wedges.
Step 5
Peel and thinly slice the red onion.
Step 6
In a medium saucepan, combine the white vinegar, water, sugar, salt, black pepper, cloves, bay leaves, and mustard seeds. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar and salt. Once boiling, remove the saucepan from the heat and let the pickling liquid cool slightly.
Step 7
In a large glass jar or container (at least 2 quarts in capacity), layer the peeled eggs, sliced beets, and onion slices. Pour the warm pickling liquid over the layers, ensuring everything is submerged. If needed, weigh down the contents with a small plate or lid to keep them submerged.
Step 8
Seal the jar or container tightly and refrigerate for at least 24 hours, preferably 48 hours, to allow the flavors to meld. The longer the eggs sit in the brine, the more vibrant and flavorful they become.
Step 9
Serve the pickled eggs, beets, and onions on their own as a snack, or use them as a garnish or side dish. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (2155.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1804.2 |
| Total Fat 62.2g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2232mg | 0% |
| Sodium 4827.2mg | 0% |
| Total Carbohydrate 229.0g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 192.7g | |
| Protein 83.3g | 0% |
| Vitamin D 480IU | 0% |
| Calcium 524.7mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 3187.1mg | 0% |
Source of Calories