Pickled Beets and Eggs
Tangy pickled eggs and beets in a sweet and sour brine - a colorful Southern appetizer or snack.
Prep Time
20m
Cook Time
15m
Servings
12
Difficulty
Medium
Nutrition Per Serving
fat
5
carbs
12
fiber
1
protein
7
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Ingredients
Shop- 12 hard-boiled eggs, peeled
- 2 cans (15 oz each) sliced beets, drained (reserve liquid)
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon pickling spice
- 1 small onion, sliced
- 4 whole cloves
- 1 bay leaf
Instructions
In a saucepan, combine reserved beet liquid, vinegar, sugar, salt, and pickling spice.
Add cloves and bay leaf. Bring to a boil, stirring until sugar dissolves.
Remove from heat and let cool 10 minutes.
In a large jar or container, layer eggs, beets, and onion slices.
Pour warm brine over eggs and beets, making sure everything is submerged.
Cover and refrigerate at least 24 hours before eating.
Eggs will keep up to 2 weeks refrigerated.
Chef's Comfy Tip
The longer they sit, the more vibrant pink the eggs become!
Recipe FAQs
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