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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Recipe Information
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
Instructions
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.
Remove the eggs from heat and immediately transfer them to a bowl of ice water. Let them cool for 10 minutes before peeling.
Wash the red beets thoroughly to remove any dirt. Trim the tops and roots, but do not peel.
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.
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.
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.
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.
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.
Serve chilled as a snack, side dish, or addition to salads and charcuterie boards.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 267.0 g | 97% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 237.2 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 501 mg | 39% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2964 mg | 63% | |
*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.
