Description
These vibrant, tangy, and slightly sweet Pickled Eggs with Beets are a perfect addition to your Easter celebrations, potlucks, or as a healthy, protein-packed snack. The beautiful pink hue of the eggs makes them an eye-catching treat, while the pickling process enhances the flavor with a sweet and tangy kick!
Ingredients
- 6 large hard-boiled eggs, peeled
- 2 medium beets, peeled and sliced
- 1 small onion, thinly sliced (optional)
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tsp salt
- 1/2 tsp black peppercorns
- 1/2 tsp whole cloves (optional)
- 1/2 tsp mustard seeds (optional)
Instructions
-
Prepare the Pickling Brine:
In a saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves (if using), and mustard seeds.
Add the sliced beets and bring to a gentle boil, stirring to dissolve the sugar and salt.
Reduce heat and simmer for about 10 minutes, allowing the beets to soften and release their color.
Remove from heat and let the mixture cool slightly. -
Assemble the Pickled Eggs:
Place the hard-boiled eggs and sliced onion (if using) in a clean glass jar or container.
Pour the warm beet brine over the eggs, ensuring they are fully submerged.
Cover and refrigerate for at least 24 hours, or up to 5 days for a deeper pink color and flavor.
Notes
- For a more intense color and flavor, let the eggs sit in the brine for 5 days.
- Feel free to omit the mustard seeds and cloves for a milder taste.
- The pickled eggs make a fantastic addition to salads or sandwiches!
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 5g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 160mg