Description
Beet Pickled Eggs are a vibrant and tangy treat made by pickling hard-boiled eggs in a beet and vinegar mixture. The beets not only color the eggs a rich purple hue but also infuse them with earthy, slightly sweet flavors, making them a unique and delicious snack or appetizer.
Ingredients
– 6 large eggs, hard-boiled and peeled
– 1 medium beet, peeled and sliced
– 1 cup apple cider vinegar
– 1 cup water
– 1/4 cup sugar
– 1 teaspoon salt
– 1/2 teaspoon black peppercorns
– 1 clove garlic, peeled (optional)
– 1 bay leaf (optional)
Instructions
1. In a saucepan, combine the beet slices, vinegar, water, sugar, salt, peppercorns, garlic, and bay leaf.
2. Bring to a simmer over medium heat and cook for 5–7 minutes, allowing the flavors to meld together.
3. Place the peeled hard-boiled eggs in a clean glass jar.
4. Pour the beet and vinegar mixture over the eggs, making sure they are fully submerged.
5. Seal the jar and refrigerate for at least 24 hours, preferably 2-3 days, for the best flavor.
6. Serve chilled and enjoy as a snack, appetizer, or part of a salad.
Notes
– The longer the eggs sit in the pickling liquid, the more intense the flavor and color will be.
– You can use this pickling brine for other vegetables like onions, carrots, or even cauliflower.
– The beet slices can be discarded or served alongside the eggs.
Nutrition
- Serving Size: 1 egg
- Calories: 70 kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg