Beet Pickled Eggs Recipe
These pickled eggs and red beets make an excellent additional flavor zing to your charcuterie boards or even as a picnic snack! And for that home barbecue party? Absolutely perfect!
Equipment
- Large saucepan
- Colander
- Slotted spoon
- Sharp knife
- Large bowl
- Mason jars (Sterilized)
Ingredients
- 2 medium-sized beets
- 12 large eggs
- 2 cups white sugar
- 2 cups white vinegar
- 1 cup water
- 1 cinnamon stick
- A sprinkle of whole cloves
Instructions
- Start by boiling the beets till they are tender-crisp. Once done, drain and let them cool, then peel off the skins and slice.
- Meanwhile, boil the eggs. After boiling, pop them in cold water for easy peeling.
- In your saucepan, mix sugar, vinegar, cloves, water, and the cinnamon stick. Bring it to a boil while stirring occasionally.
- Once your eggs are peeled and beets are sliced, place them in jars. Pour your vinegar mixture over them ensuring all are well immersed, then seal the jars.
- Refrigerate them for at least four days before devouring.
Notes
Nutritional Facts per serving:
Each serving contains approximately 150 calories,
5 g of fat,
42 g of carbohydrates,
and 6g of protein.