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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Recipe Information
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)
Instructions
Place the eggs in a medium-sized pot and cover them with water. Bring the water to a boil over medium-high heat.
Once the water begins to boil, reduce the heat to low and simmer the eggs for 10 minutes.
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.
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.
Once the brine mixture comes to a boil, remove it from heat and let it cool slightly for 5 minutes.
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.
Seal the jar tightly and let it cool to room temperature before transferring it to the refrigerator.
Allow the eggs and beets to pickle for at least 48 hours (preferably 3-5 days) before serving to let the flavors fully develop.
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
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 4197 mg | 182% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 133.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 319 mg | 25% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2140 mg | 46% | |
*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.
