Simple Pickled Eggs Beets

Transform your snack and side dish rotation with these vibrant Simple Pickled Eggs and Beets—a tangy, sweet, and subtly spiced recipe that's as eye-catching as it is flavorful. Combining tender, jewel-toned beets with perfectly hard-boiled eggs, this dish is infused with a fragrant pickling brine made from white vinegar, sugar, and aromatic spices like cinnamon, ground cloves, and black peppercorns. This easy make-ahead recipe requires minimal prep time and delivers maximum flavor after just a short marination period. Perfect for boosting salads, pairing with charcuterie boards, or enjoying on its own, these pickled eggs and beets are a deliciously versatile addition to your table. Store and savor this batch for up to a week, making it ideal for meal prep enthusiasts and flavor lovers alike!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 pieces medium beets (fresh or canned)
• 6 pieces hard-boiled eggs
• 1 cup white vinegar
• 1 cup water
• 1 cup granulated sugar
• 1 teaspoon salt
• 0.25 teaspoon ground cloves
• 0.5 teaspoon whole black peppercorns
• 1 piece cinnamon stick

Directions

Step 1

If using fresh beets, wash and trim the greens. Place the beets in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 20-30 minutes, or until tender. Once cooled, peel the beets and cut into slices or wedges. If using canned beets, drain and slice as needed.

Step 2

Peel the hard-boiled eggs and set them aside.

Step 3

In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, ground cloves, black peppercorns, and the cinnamon stick.

Step 4

Bring the vinegar mixture to a boil over medium heat, stirring to ensure the sugar dissolves completely. Reduce heat and simmer for 5 minutes.

Step 5

Remove the pickling brine from heat and allow it to cool for 10-15 minutes.

Step 6

In a large, clean glass jar or container, layer the sliced beets and hard-boiled eggs.

Step 7

Pour the cooled pickling brine over the beets and eggs, ensuring they are fully submerged.

Step 8

Seal the jar tightly and refrigerate the mixture for at least 24 hours to allow the flavors to develop. For best results, marinate for 2-3 days before serving.

Step 9

Serve the pickled eggs and beets as a snack, side dish, or salad topping. Store leftovers in the refrigerator for up to 1 week.

Nutrition Facts

Serving size	(1532.7g)

Amount per serving	% Daily Value*
Calories	1477.4

Total Fat 30.8g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 1233mg	0%
Sodium 3185.4mg	0%
Total Carbohydrate 258.3g	0%
Dietary Fiber 17.1g	0%
Total Sugars 236.7g
Protein 46.2g	0%

Vitamin D 300IU	0%
Calcium 297.6mg	0%
Iron 8.8mg	0%
Potassium 2369.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.5%

Protein: 12.4%

Carbs: 69.1%