Description
Enjoy the vibrant flavors of Pickled Eggs and Beets, perfect for appetizers or salads.
Ingredients
Scale
- 1 cup Cider Vinegar (White vinegar is a mild substitute if preferred.)
- 1 cup Sugar (Feel free to adjust based on taste.)
- 1 cup Water (Any clean water will work.)
- 6 large Hard-Boiled Eggs (Peeled and at room temperature for best results.)
- 4 medium Whole Beets (Canned beets can be used if fresh ones are unavailable.)
Instructions
- Drain the canned beets, reserving 1 cup of beet juice. Layer beets and hard-boiled eggs in a 2-quart glass jar.
- In a small saucepan, combine the reserved beet juice, sugar, water, and cider vinegar. Bring to a gentle boil, stirring until the sugar dissolves.
- Pour the hot brine over the eggs and beets in the jar, ensuring full submersion. Let cool at room temperature for 15 minutes.
- Cover the jar tightly and refrigerate for at least 24 hours before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 egg and beet
- Calories: 90 kcal
- Sugar: 10 g
- Sodium: 0 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 186 mg