pickled eggs beet recipe

Written BySheba G Updated On
pickled eggs beet recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best pickled eggs beet recipe

I’ve been making pickled eggs beet recipe for years, and it’s still a favorite among my family and friends. I first came across this recipe when I was looking for a unique side dish to serve at a potluck dinner.

The combination of sweet beets and tangy pickled eggs is a match made in heaven. Not only does it look beautiful on the plate, but it’s also incredibly easy to make.

The key to this recipe is using a combination of white vinegar and sugar to create a syrupy glaze that coats the beets and eggs perfectly. This is definitely a recipe that’s worth trying if you’re looking for something new and exciting to add to your meal rotation.

The best part is that it’s perfect for any occasion, whether you’re hosting a big family gathering or just need a quick and easy lunch option for yourself. Plus, the beets are packed with antioxidants and fiber, making them a nutritious addition to your meal.

I’ve found that this recipe is also great for using up any leftover beets or eggs you might have on hand. Simply chop them up and store them in the fridge until you’re ready to use them.

The end result is always delicious and satisfying, and I know my family will always ask for seconds (or thirds!)

Pickled Eggs with Beets

Pickled Eggs with Beets

4.7 from 1670 votes

This recipe combines the tangy flavor of pickled eggs with the earthy sweetness of beets. It is a unique and flavorful dish that can be served as a snack or appetizer.

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

🥘Ingredients

For the Beet Pickling Liquid

1 cup water
1 cup apple cider vinegar
2 tbsp sugar
1 tbsp salt
1 tsp black peppercorns
1 tsp coriander seeds
1 bay leaf

For the Eggs

4 large eggs
1 medium beetroot
1 small onion

👨‍🍳Directions

1Start by boiling the eggs.
2Place eggs in a saucepan and cover with cold water.
3Bring to a boil over medium-high heat.
4Once boiling, reduce heat to medium and let the eggs simmer for 9 minutes.
5This ensures the eggs are fully cooked and the yolks are set.
6After 9 minutes, drain the hot water and run cold water over the eggs to cool them down quickly.
7Peel the eggs once they are cool enough to handle.
8Prepare the beetroot.
9While the eggs are boiling, peel and slice the beetroot into thin rounds.
10Place the beetroot slices in a mixing bowl.
11Add sliced onion.
Set aside.
12Make the pickling liquid.
13In a saucepan, combine water, apple cider vinegar, sugar, and salt.
14Stir until the sugar and salt are fully dissolved.
15Add the black peppercorns, coriander seeds, and bay leaf to the saucepan.
16Bring the mixture to a boil over medium-high heat.
17Once boiling, reduce the heat to medium and let it simmer for 5 minutes.
18This allows the flavors to meld together.
19Remove from heat and let it cool slightly.
20Combine the eggs, beetroot, and pickling liquid.
21Place the peeled eggs in a jar with a lid.
22Add the beetroot and onion slices to the jar, packing them tightly around the eggs.
23Pour the cooled pickling liquid over the eggs and beetroot, ensuring they are fully submerged.
24Seal the jar tightly with the lid.
25Refrigerate for at least 24 hours.
26Place the jar in the refrigerator and let it sit for at least 24 hours to allow the flavors to infuse.
27The longer the eggs and beets sit in the pickling liquid, the more flavorful they will become.
28After 24 hours, the pickled eggs with beets are ready to serve.
29Enjoy as a snack or appetizer.

🔧Equipment

Saucepan
Mixing bowl
Jar with lid
Strainer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 372mg🧂Sodium: 2500mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 20g

📝Notes

Tips: You can adjust the sweetness and tartness of the pickling liquid to your taste by changing the amounts of sugar and vinegar. For a spicier version, add sliced jalapeños or red pepper flakes to the pickling liquid.

Watch Video Of How Pickled Eggs with Beets Works

This pickled eggs beet recipe is always a good idea for any occasion, whether you’re hosting a big family gathering or just need a quick and easy lunch option for yourself. It’s easy to make, looks beautiful on the plate, and is packed with nutritious ingredients like antioxidants and fiber from the beets.

Plus, it’s perfect for using up any leftover beets or eggs you might have on hand. Just chop them up and store them in the fridge until you’re ready to use them.

❓ Frequently Asked Questions About Pickled Eggs with Beets

Q: What type of vinegar should I use in this recipe?

I recommend using white vinegar or apple cider vinegar for this recipe. Both options will give you a nice balance of acidity and sweetness.

Q: Can I use fresh beets instead of pickled ones?

While you can use fresh beets, they won’t have the same depth of flavor as pickled beets. If you do choose to use fresh beets, make sure to cook them until they’re tender before slicing them into wedges.

Q: How long do the pickled eggs last in the fridge?

The pickled eggs will last for several weeks in the fridge, as long as they’re stored in an airtight container in the refrigerator.

Q: Can I make this recipe without using sugar?

You can omit the sugar if you prefer, but keep in mind that it helps to balance out the acidity of the vinegar.

Q: What’s the best way to store leftover pickled eggs?

You can store leftover pickled eggs in an airtight container in the refrigerator for up to 2 weeks.

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.

Similar Posts