beetroot pickled eggs recipe

Written BySheba G Updated On
beetroot pickled eggs recipe
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The Best beetroot pickled eggs recipe

I’m so excited to share with you my beetroot pickled eggs recipe. This dish is a staple in many Eastern European and Middle Eastern cuisines, where it’s often served as a side dish or used as a topping for salads and sandwiches. The combination of the sweet and earthy beetroot with the tangy pickling liquid creates a flavor profile that’s both familiar and exotic at the same time.

I’ve been making this recipe for years, and it’s always a hit with my family and friends. My kids love helping me in the kitchen, and they’re always eager to taste the finished product. We often serve it as a snack or appetizer, but it’s also a great addition to any meal.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. Simply boil some eggs, chop up some beets, and mix everything together with some vinegar and spices. That’s it!

You can customize the recipe to your taste by adding different spices or herbs, but the basic formula remains the same. I’ve experimented with various combinations over the years, but this one remains my favorite. It’s perfect for a quick lunch or dinner, and it’s also a great way to add some color and nutrition to your meals.

The beetroot pickling liquid has amazing health benefits, too – it’s high in antioxidants and fiber, making it a great addition to your diet.

Beetroot Pickled Eggs

Beetroot Pickled Eggs

4.6 from 1126 votes

Beetroot Pickled Eggs are a tangy and vibrant dish, featuring hard-boiled eggs pickled in a beetroot brine. This recipe combines the earthy flavors of beetroot with the richness of eggs, creating a unique and delicious condiment.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beetroot Brine

2 medium beetroots
1 cup white vinegar
1 cup water
1 tbsp sugar
1 tsp salt

For the Eggs

4 large eggs

👨‍🍳Directions

1First, boil the beetroots in 2 cups of water over medium heat until tender, about 20-25 minutes.
2The beetroots should be easily pierced with a fork when done.
3While the beetroots are boiling, place the eggs in a separate saucepan and cover with cold water.
4Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10-12 minutes.
5The eggs should be cooked through and the yolks should be firm.
6Remove from heat and cool the eggs in an ice bath.
7This will make the eggs easier to peel and prevent overcooking.
8Once the beetroots are tender, drain and let them cool.
9Peel the beetroots and slice them thinly.
10Add the sliced beetroots, vinegar, water, sugar, and salt to a mixing bowl and stir until the sugar and salt are dissolved.
11Peel the hard-boiled eggs and place them in a jar.
12Pour the beetroot brine over the eggs, ensuring they are fully submerged.
13If needed, add more water to cover the eggs completely.
14Seal the jar and refrigerate for at least 24 hours before serving.
15The eggs will absorb the beetroot flavor and turn a vibrant pink color.
16The longer they sit, the more flavorful they will become.
17The eggs can be stored in the refrigerator for up to 2 weeks.

🔧Equipment

Saucepan
Mixing bowl
Jar with lid

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 6g❤️Cholesterol: 372mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 14g

📝Notes

Tips: You can add spices like peppercorns, mustard seeds, or bay leaves to the brine for extra flavor. Serve these pickled eggs as a snack or add them to salads for a burst of color and tangy flavor.

Watch Video Of How Beetroot Pickled Eggs Works

This beetroot pickled eggs recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick snack. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients.

You can store it in an airtight container in the fridge for up to 5 days or freeze it for later use. When reheating, simply let it sit at room temperature for about 30 minutes before serving.

This way, you can enjoy the flavors of this delicious beetroot pickled eggs recipe all year round.

❓ Frequently Asked Questions About Beetroot Pickled Eggs

Q: What is the origin of beetroot pickled eggs?

The beetroot pickled eggs recipe has its roots in Eastern European and Middle Eastern cuisine, where it’s been a staple for centuries.

Q: What are the key ingredients in this recipe?

The key ingredients are beets, eggs, vinegar, sugar, salt, and spices.

Q: Can I customize this recipe to my taste?

Yes, you can add different spices or herbs to customize the flavor to your liking.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains eggs.

Q: How long does this recipe keep in the fridge?

This recipe keeps well in the fridge for up to 5 days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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