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!
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Recipe Information
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
Instructions
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.
Peel the hard-boiled eggs and set them aside.
In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, ground cloves, black peppercorns, and the cinnamon stick.
Bring the vinegar mixture to a boil over medium heat, stirring to ensure the sugar dissolves completely. Reduce heat and simmer for 5 minutes.
Remove the pickling brine from heat and allow it to cool for 10-15 minutes.
In a large, clean glass jar or container, layer the sliced beets and hard-boiled eggs.
Pour the cooled pickling brine over the beets and eggs, ensuring they are fully submerged.
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.
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
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1233 mg | 411% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 236.7 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2370 mg | 50% | |
*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.
