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–+ servings
Pickled Eggs and Beets

Delicious Pickled Eggs and Beets for Colorful Snacking Fun

This recipe for Pickled Eggs and Beets combines sweet beets and protein-rich eggs into a colorful, tangy snack that's perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 2 days
Total Time 2 days 5 minutes
Servings: 8 eggs
Course: Appetizers
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 cup cider vinegar or white vinegar for a milder flavor
  • 1 cup water essential for achieving the right pickling balance
  • ½ cup sugar adjust to taste
For the Main Ingredients
  • 2 cups beets drained and reserved juice for pickling

Equipment

  • 2-quart glass jar
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Start by draining both cans of beets, making sure to reserve 1 cup of beet juice. Layer the beets and peeled hard-boiled eggs in a clean 2-quart glass jar.
  2. In a medium saucepan, combine the reserved beet juice, water, cider vinegar, and sugar. Heat until sugar dissolves, about 2 to 3 minutes.
  3. Pour the hot brine over the beets and eggs, ensuring they are fully submerged. Use a spoon to press down if needed.
  4. Let the jar sit at room temperature for about 30 minutes to cool. Seal it and refrigerate for at least 24 hours.
  5. After marinating, serve the Pickled Eggs and Beets as appetizers or add them to salads.

Nutrition

Serving: 1eggCalories: 70kcalCarbohydrates: 5gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 186mgSodium: 180mgPotassium: 140mgSugar: 3gVitamin A: 270IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

For best flavor, let them marinate for up to four days. Store in a sealed jar in the refrigerator for optimal taste within two weeks.

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