Description
A delightful pickled eggs and beets recipe that allows the eggs to take on the beautiful color and flavor of beets.
Ingredients
Scale
- 18 hard-boiled eggs, peeled
- 3 cans (15 ounces each) whole red beets, including juice
- 3/4 cup apple cider vinegar
- 1/3 cup granulated sugar
Instructions
- Place the eggs in a large saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from the heat, and let set for 12 minutes.
- Drain the hot water and transfer the eggs to an ice bath to cool completely. Once cooled, peel and set aside.
- Open the cans of beets and pour all the juice into a medium saucepan. Add the apple cider vinegar and sugar. Heat the mixture over medium heat until the sugar is fully dissolved and the liquid is warmed through.
- In a large glass jar or container, layer the peeled eggs and whole beets. Carefully pour the warm beet mixture over the eggs and beets, making sure everything is fully submerged.
- Cover the container tightly and refrigerate for at least two to three days before eating. The eggs will deepen in color and flavor the longer they set. For the most vibrant color and taste, wait about a week.
- Store in the refrigerator for up to two weeks.
Notes
- For best results, refrigerate the eggs for a week before consuming.
- Ensure the eggs are fully submerged in the beet mixture for even pickling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 5g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg