Description
These tangy, vibrant Pickled Eggs with Beets are a delicious and colorful treat. The earthy flavor of beets perfectly complements the pickled eggs, creating a delightful snack or addition to salads and sandwiches.
Ingredients
Units
Scale
- 6 large eggs
- 1 cup cooked beets, sliced (or 1 can of sliced beets)
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds (optional)
- 2 cloves garlic, peeled and smashed
- 2 bay leaves
Instructions
- Boil the eggs: In a pot, bring water to a boil. Gently add the eggs and cook for 9-10 minutes. Once cooked, transfer the eggs to an ice bath to cool. Peel the eggs once they are cool.
- Prepare the pickling liquid: In a saucepan, combine apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, garlic, and bay leaves. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Assemble the pickles: Place the peeled eggs and sliced beets into a clean jar or glass container. Pour the hot pickling liquid over the eggs and beets, ensuring they are fully submerged. Seal the jar with a lid.
- Pickle the eggs: Refrigerate the eggs for at least 24 hours (preferably 3-5 days) to allow the flavors to develop. The longer the eggs sit, the more flavorful they become.
Notes
These pickled eggs can be enjoyed as a snack, on a salad, or served alongside sandwiches. The vibrant beet juice gives the eggs a beautiful purple hue and adds a slight sweetness to the brine.
Nutrition
- Serving Size: 1 egg (1/6 of recipe)
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 185 mg