Description
Vibrant and tangy pickled eggs with beets, combining sweet earthy beet flavor with a vinegar brine for a colorful and delicious snack or side dish.
Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- 2 cups cooked beets, sliced
- 2 cups white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 3–4 cloves (optional)
Instructions
- Gather all tools and sterilize the glass jar.
- In a medium saucepan, add vinegar, water, sugar, salt, peppercorns, bay leaves, and optional cloves. Bring to a gentle boil, stirring until sugar dissolves.
- Place the cooked beet slices in the bottom of the sterilized jar.
- Layer peeled eggs over the beets, alternating for even coloring.
- Pour the hot brine over the eggs and beets, making sure they’re fully submerged.
- Seal the jar and let it cool to room temperature.
- Refrigerate for at least 24 hours before serving for maximum flavor and color.
Notes
- For softer tang, replace white vinegar with apple cider vinegar.
- Wear gloves when handling beets to prevent staining.
- Best flavor develops after 48 hours in the brine.
Nutrition
- Serving Size: 1 egg
- Calories: 90
- Sugar: 6g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 185mg
Keywords: pickled eggs, pickled eggs with beets, beet eggs, Pennsylvania Dutch recipes, colorful snacks