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Pickled Eggs with Beets

Pickled Eggs with Beets
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These tangy, vibrant Pickled Eggs with Beets are a delicious and colorful treat. The earthy flavor of beets perfectly complements the pickled eggs, creating a delightful snack or addition to salads and sandwiches.

Ingredients

Units Scale
  • 6 large eggs
  • 1 cup cooked beets, sliced (or 1 can of sliced beets)
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon mustard seeds (optional)
  • 2 cloves garlic, peeled and smashed
  • 2 bay leaves

Instructions

  • Boil the eggs: In a pot, bring water to a boil. Gently add the eggs and cook for 9-10 minutes. Once cooked, transfer the eggs to an ice bath to cool. Peel the eggs once they are cool.
  • Prepare the pickling liquid: In a saucepan, combine apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, garlic, and bay leaves. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
  • Assemble the pickles: Place the peeled eggs and sliced beets into a clean jar or glass container. Pour the hot pickling liquid over the eggs and beets, ensuring they are fully submerged. Seal the jar with a lid.
  • Pickle the eggs: Refrigerate the eggs for at least 24 hours (preferably 3-5 days) to allow the flavors to develop. The longer the eggs sit, the more flavorful they become.

Notes

These pickled eggs can be enjoyed as a snack, on a salad, or served alongside sandwiches. The vibrant beet juice gives the eggs a beautiful purple hue and adds a slight sweetness to the brine.

Nutrition

Find it online: https://www.cookflash.com/pickled-eggs-with-beets/